Just a follow up and to keep things linked, Pitmaster-T performed an independent test and validation of my thesis that the use of baking soda can be effective for speeding up the Maillard reaction. Details here -
BlackHawk brisket version 2.0 with a couple of minor modifications to the process here -
Jambo Pit - UDS - Lang 60 (Sold)
18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China
Impeccably Accurate BLACK & RED Thermapens
Operation BBQ Relief Founding Member
I am Obsessive Compulsive about BBQ. Google it.