If you're nearing the sell-by/use-by date, you need to cook them promptly...don't freeze4 and then thaw to cook at a later date, or it can extend the thawed time beyond the sell-by date. If the meat is slightly sticky or has an obvious "off" odor discard them.
CSR's are pretty easy to cook once you have a good method to follow. And, yes, your 732 will be helpful as long as they are not sliced too thin (take to around 190-195* I/T), but I usually go by shrinkage and the bend test (texture) to determine when they are finished cooking. Other signs of the cooking progress include the formation of small puddles of natural juices on the surface of the meat when cooking on open grates (this method works well for chops and steaks, also).
I tend to run a bit lower smoke chamber temps with smaller cuts of tougher meats just so they can spend a bit more time cooking to melt-down the connective tissues in the muscles...it also tends to render out a bit more fat. 210* is sufficient at my elevation (@ 9K ft of your location, maybe go to 215*), and depending on the thickness, they can take 2-4+ hours to cook, depending on your desired finished texture/temperature. A dry smoke chamber (no water in the water pan) well help to reduce interior moisture loss in the meat when finished at higher I/T for a no-fuss cooking method. Or, you can foil them (or pan/tent with foil) with a small amount apple juice or after basting with your favorite sauce until they reach a tender state after smoking for 90 minutes or so.
Smoke wood is up to you, but I suggest apple/pecan/hickory at a ratio of approx 60/40/20%, if you have them handy.