So, I'm relatively a newbie to smoking although I've owned my smoker for a few years and smoked a couple of things, I've only ever made one thing tasty and that was a bass I caught a couple of years back. I tried a london broil a few years ago and didn't prep it correctly so naturally it didn't turn out. I'm now ready to try my hand at red meat again and don't even know what I want the finished product to be (except tasty). I bought some Texas Broil (I think Chuck Shoulder but not sure) and wanted some professional advice and options. I've attached a few photos, what do you guys think? This will be my first 'real' smoke. I'm open to 2 different prep methods as I have 2 pieces of meat.