Well, today's the day. I've got a 3-4lb roast about 2" thick that we though we'd try out in the smoker. I put it in a marinade yesterday, ziplock bag & into the fridge. Marinade: Soy sauce Worcestershire rosemary coriander garlic shallot blk pepper cayenne brn sugar water I'll bring it to room temp then inject it today before searing it on the grill, then into the sidebox smoker with some cherry wood til it hits ~130F. I figure I'll put it on the hot side of the smoker since it shouldn't need the low & slow approach. I usually do these on the grill, but just have an itch to smoke something! Any suggestions contrary to what I have planned?