London broil is generally a flank steak or a top round steak. Out here, both are labled London Broil. They are typically thinnner steaks.
As for the foil and the cooler, you can single wrap them in heavy duty foil as well and not even bother with the cooler if you're going to eat it around the time you're done smoking. I have done that as well. I like to let the juices redistribute and it stays hot in the cooler. I got these done a little over an hour before dinner which I prefer.
Like Flash said, you can smoke it to 135 if you like it rarer. Just don't smoke it too much or it will be over done and dry.
Here's another thread where I did a LB slightly different. These two threads were the first two I ever tried.http://www.smokingmeatforums.com/for...ad.php?t=15550
If you want to do another great steak, try and find a Flat Iron which looks very similar but I have not smoked one yet, only grilled it. I foiled that off the grill and let it rest for 15 minutes and it was surprising how much juice was in the foil which we used. You can see from the slicing how much was still in the meat itself.:http://www.smokingmeatforums.com/for...ad.php?t=19755