Sat a 14-pound packer in a coffee–molasses marinade with a glug of Worcestershire overnight, and by hour 10 at 225 on applewood the smoke turned so sweet the meat started crooning back at me. What’s your funniest marinating mishap — ever had a rub talk trash right as the bark sets?
And had a ‘coffee–molasses’ bath go full dessert once; I rescued it by brushing on a warm beef-stock + cider vinegar reduction during the stall and wrapping in butcher paper at 165. If it’s still serenading, a 1:1 coffee-and-stock spritz every 45 minutes will reel it back from candy. Did you wrap in paper or foil?