I have used mesquite before with no issues. I was surprised you held off smoking until you were closing in on 156º internal. Most meats do not accept smoke once past 140º internal. Still you could get external smoke though. I would have to side with those that stated too much smoke. Can weigh in on the bringing, as I never do this.
This has come up several times before-the fact is that meat will continue to take on smoke as long as smoke is present. Once the meat passes through the 140° temp range, the chemical reactions between the smoke and the nitrites in the meat that creates the smoke ring stops.