Here is my rig. It is one step up from mattdavis11.
2 hours to get the smoke into the meat at 225-250.
Then it comes off and goes into the oven low and slow at 215, 3+ more hours. That's the step you see the picture at.
Yes, oven is cheating, but if you aren't putting more smoke, why run a propane tank and babysit, if I can do it hands off in the kitchen?
G