I'm going to my local grocery store to buy about 1/2 of a ribeye. The current plan is to smoke it to about 148 degrees or so. I will rub it beforehand with Lawrys coarse ground garlic salt w/parsley. I plan on coordinating this with a turkey smoke (initiated at a higher temperature). Any ideas? Is this feasible? I want to smoke the ribeye at a lower temp to make sure it absorbs enough smoke. Talk to me smoke brethren. Am I on the right track?