BBQ smokers are best suited for fattier, tougher pieces of meat like brisket, roast, or pork shoulder that have lots of connective tissue. All that connective tissue needs time to properly break down without overcooking the exterior, and smokers are designed specifically to cook at low temperatures for long stretches. That being said, you can throw anything in the smoker for however long it needs to cook and still come away with delicious smoky flavor infused in every bite.