Abelman, you are king of the LB. The ones I did last week were very good, but they were well done. I was using a small thermometer, and it never went past 120*. I had them on about 3.5 hours, & foiled for 30 minutes. I'm going to buy a real thermometer before my next one. They still had a miniscule amount of juice, but once I slathered them down with sour cream, cheese, guac, and pico, they were great.
Just an interesting sidenote. I cooked 2, and we had a lot left over. We ate it for dinner the following night, and I could taste the smokey flavor a lot more after a night in the fridge.