This is a food science question, and I wonder if anyone here knows the answer. Consider a meat like a whole beef brisket. The last time I cooked one of those, it spent about 6-7 hours in a Weber kettle rigged for smoking and held at about 275 degrees, and then I wrapped it in foil and cooked it in an oven at about 300-350 for another 6 hours or so. We're talking at least 12 hours altogether. (I called it "done" when it was tender and the internal temp was circa 190.)
What I don't understand: if you took that same piece of meat the next day and heated it in the oven, it seems that the time it would take to bring it to 190 would be dramatically less.
Does anyone know what the physical facts are that make a raw brisket (or chuck roast, or whatever) come to temperature so much slower than a cooked one? Does uncooked collagen, perhaps, more actively resist temperature change than it does after cooking?