i know that it is a rule of thumb to smoke for 1 1/2 hours per pound, and now here is my question, if i have a say 5 pound steak or piece of pork then i would cook it for 7 1/2 hours or so. Now if i took that same steak or pork and cut it into 5 one pound pieces of meat do i cook it the same amount of time or just think of it as 1 one pound piece of meat????? And next i am sure you can oversmoke a piece of meat and i have done that trying to get a internal temp. What can be done to help get the internal meat temp up to what it should be without oversmoking it?????