What kind of cuts are you referring to?
I'll throw one out there, I smoke steaks all the time. I will smoke them a little cooler 190*-200* for about 45 mins to an hour but monitor temps closely. 115*-120* then pull them off and throw on a very hot grill, 500*-600* for just a minute and flip to get a good sear. They come out rare to med/rare and are tender and juicy with a light smokey flavor. It's called the Reverse Sear method and I don't want to eat a steak any other way!
I've also done other beef, standing rib roast, sirloin tip, whole strips or ribeyes, sort of the same way. Lower temps 200*, and watch the temps, 125*-130* and get it off, nice med/rare beef, good for thicker slicing for dinner or thin slicing for sammie meat for lunches.