My father in law handed me a vacuum packaged, pre cooked, "cajun seasoned roast beef" as the package indicated, and asked me to smoke it. It looks like one you would ask your local deli counter for a pound sliced for sandwiches. I smoke in a MES 40 2nd gen using an AMNPS in a mailbox mod for my smoke generation. I plan to smoke it at 200° until I reach an internal ttemp of 135° using cherry wood. Does this sound like a good plan of attack? Have any of you pit masters tried something like this with pre cooked roast beef? I do alot of butts and ribs and everyone loves them so he has high hopes of what I can do with this. Any ideas or advice is much appreciated.