I would probably season and sear them a bit prior to the smoke
I do pretty much the same. I like beef stock, ancho and guajllo and chipotle peppers, smashed garlic, onion and cilantro for braising.
I think a lot of us that grew up in small town America feel a little pain every time something like this happens. I grew up in an agriculture town of about 600 people. Graduated high school in 1980. The town had two service stations, a theater, bowling alley, grocery/hardware/sporting goods...