Cut just the dried up end off of the broccoli and de-leaf it.
Cut the entire head of brocolli into quarters (ish) LENGTHWISE, make sure each chunk has some stem to hold it together.
Put all the chunks into a large bowl with plenty of "tossing" room.
Sprinkle liberaly with EVOO, mince 8 or so cloves of fresh galic.
I then sprinkle the garlic onto the brocolli with kosher salt and CPB to taste. (works best to sprinkel a little salt and pepper, toss well, then sprinkel a little more).
Place in smoker for 15-30 minutes depending on temp. and how much smoke flavor you want.
I go for a kind of aldente effect. Soft and flexible with a hint of crunch in the middle. You can also do this on a grill, but you have to realy keep an eye on them or the brocolli tops will burn.