Some thoughts on attacking meat.
Will stabbing meat with something like fork tines really get more marinade into the interior? Think about it. Here's the mass of meat sitting in marinade. The marinade will penetrate some small distance into the meat. How far? In an experiment with green food coloring added to the marinade (oil, vinegar and a little salt), it was clear that penetration through the surface after 18 hours was less than 1.8-inch. Some marinade made it into a crevice but only filled the crevice and hardly penetrated into the meat around that crevice at all.
My view of poking at it with a fork is about like one of the sillier episodes of CSI where they used resin to mold the shape of a knife blade by pouring it into the knife wound. (Maybe it was the technical consultants' day off.) The wounds don't stay open when the instrument is tapered. The jacard strikes the middle ground between the ineffective fork tines and the destructive effect a blunt rod. If you hope to get marinade more than that tiny distance beyond the surface, you're going to have to make significant holes in the meat, cuts that you can see stay open. And something like a jacard that can do enough to mean to tenderize it will also get marinade to the interior. I think it's most true that the jacard did the real tenderizing, and the marinade added flavor.
The best comment I've seen about marinade is to think of it as sauce, because it's not going to go much beyond the surface. But if you want it as much inside as possible, you can't be timid or treat the whole surface or use ineffective weapons.
None of this applies to brining where the correct salt solution can indeed penetrate and cause meat to take up the solution, and an over concentration of salt can pull water out of the meat to it's detriment.