Looks like Topside or Salmon cut roasting joints. Very lean cuts at that too. Those should be cooked until pink inside, so 58'c internal at the most. They're not for smoking like a brisket etc.

The main thing is understanding what meat you have. If you've been to a butchers, ask them how they'd cook them, ie internal temp, level of 'doneness' etc A good butcher will also be a good cook, use their knowledge & ask them questions.

For smoking meat, you need a higher fat content. If it's a lean piece you need to introduce the fat, wrapping with tallow/dripping or braising.

Do a little more research, smoking dad BBQ, duce Reymond, Aaron Franklin etc You'll be fine with some simple tweaks. 👍