Neil
Quintessential Chatty Farker
After a 30 hour soak in the DP marinade I through a 13 1/2 pound brisket on the 'dera around 10:00 last night then went to bed thanks to the MM. Woke up around 3:45 when the alarm on the NU-Temp went of because the chamber temp dropped below 200. Went out and added some cherry logs, checked the internal temp which was 151 then back to bed. Woke up again for good at 6:00 and saw that the chamber and internal temps were down to 132. Added some more pre heated cherry which quickly brought the chamber back to 225. Internal temp is currently 154. My question (finally) is, does using the DP marinade allow for the meat to cook faster than it would if you hadn't used the marinade?
