So for beef I keep it simple and just use SPOG.
And into the smoker. I start with a chunk of hickory, then after an hour or so when that burns down, I will throw in a chunk of apple and alternate those two woods throughout the smoke. Using my masterbuilt dual fuel with propane. Temp anywhere between 225-275. Sounds like a big range but either way when they are done they are done.
I'll be sticking a toothpick in them in about 5 hours or so to test for doneness and if I have to taking a bite to see when they're done haha. Be back later!