[RKDinOKC]

Seen a video that uses a 3 2 1 method.

1. rub, smoke at 225°F for 3 hours.
2. wrap in foil and coat with sauce/juice, smoke at 225° for 2 hours.
3. Unwrap finish off with sauce/rub smoke 225°F or a little hotter for 1 hours.

1 cooks the meat.
2 breaks down all the fibers.
3 firms it up.

Thought about getting a smoker. Considered a Charbroil that is a gas smoker that you can use without wood chips to just roast, or set a grill on top and use it for a grill. My problem is that if I smoke or roast something I would be eating on it for a month. Heck, when I buy a steak a grill it, I only grill half at a time. And when I get a pound of ground beef Pepper gets half or it goes bad.

Wonder if there would be a market for a smaller smoker grill combo for cooking smaller amounts.