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So this weekend I did a whole pork loin and thought just for the hell of it I would add a few cans of beer to my drip pan. I was cooking at about 265 and had previously done the exact same cook and it took about 4 hours. I checked it after 2 hours this time and I was already at 165 internal...way faster than the last cook. Would the liquid in the drip pan have sped things along that much by creating the steam?