Well, it looks good, Ken! Here's my thoughts: 2 oz. of wood next time, as maybe you like a milder smoke flavor. Also, oak is a mild choice for beef. Next time, don't run the temp up so high - set it to 200 and leave it. The time it was in that extra 50° was enough to brown the edges a lot more (notice how deep the more done meat penetrates? You can take that medium center all the way to the edge by keeping a low temp, then reverse-sear.
Experimentation is lots of fun, and it takes doing different things to figure-out what works for you!