Orangethermal , welcome .
Beef needs SPOG , and the wood , well I like Hickory best on Beef here ,(Oak when I lived in Texas) , but most ant wood will do, Maple is sweet , cherry is sweet and gives a Red hue to meat , Hickory is Full flavor and then there are Citrus and Nut Wood , any will do a good job , just choose a flavor.
I like to keep it simple and enjoy the day .
You will likely want aid-rare so you get Well on the ends , Mid-rare to the Middle and a couple of Rares at the middle at.an IMT of 145*F to 160*F.
Use a good Probe Therm. to cook with , time does not figure in here , but it shouldn't be more than 4 hrs. (and I think less). Put the probe in the middle of the meat mass for best temps. It will start slow , but be patient and you will be
Now , get set for all the others to chime in and give opinions...
Have fun and . . .