I just did Ribeyes for 225 at a wedding. What I did was a Reverse Sear, 1.) Bring the Steaks to about 110 on the smoker, 2.) Finish them (135 was my target) very quickly on a super hot charcoal grill. It worked GREAT!
1.) Trim your meat as you wish, and slice to your preferred thickness, I'm guessing somewhere 1.75-2 inches.
2.) You listed several smokers, all of which are perfect for bringing your sliced steaks up to just below your final temp slowly. In this stage, you are cooking the inside of your steaks. You could use just charcoal, or a little wood, in your stick-burner if you don't want too much of a smoke flavor. Bring your smokers to 225 degrees, place your cut and salt&peppered steaks on them, let them rise slowly to the internal temp of around 115.
I haven't done 2 inch Filet's yet, so I don't know how much the final sear will bring up the temp in the sear process. So, Darn, you will need to do a test steak or two ahead of time to dial in your step 1 pull temp.
Pull them and put in the warmed up cambro when they get to your desired temp.
3.) Get your grills ready, coals close to the grate and hot! Coat the steaks with Oil, preferably rendered beef fat. Sear those baby's and pull when you get the final internal temp you like.
Put the finished product in the Cambro.
I pulled this off with one helper, 1 large cabinet smoker, #WhoDat1, which is a little bigger than a Stumps Strech XL, and one Pitmaker GrillMeister, a 24x48 charcoal grill. Took me about 75 minutes to finish the steaks on the charcoal grill. Maybe a bit longer, it was busy! I'll post a few pic's later.
The Reverse Sear gives you totally evenly cooked interiors on the steaks, which is hard when you have such a thick cut. And it gives you that beautiful char, which is why I eat Steaks!
With the help and all the cookers you have, this will be a walk in the park for you!
Have fun
Photo Fun!
Hand cutting 10 Whole Ribeyes!
On the rack, about to go into #WhoDat1, at 225 degrees, for about 10 minutes
Yes, the fat drippings will catch fire, lol
The long spactula in one hand, Thermapen in the other! Oh, and the face shield and good welding gloves were a necessity!
The Seared Steaks awaiting the wedding guests!
And the finished product
The last of the Ribeyes I cooked without the reverse sear