This weekend I'm planning on a smoking marathon. I've got a bunch of different things planned-- time will tell if they all make it into the smoker. Among the items, I plan on doing a braciole. I purchased a flank steak and took a shotgun approach with several possible ingredients. I think I would like to wing it with some garlic, pesto, a few different cheeses, pine nuts and raisins. Does anyone have any suggestions of what to include/ not include? Possibly some wood choices.