I use a Traeger smoker and it has a "smoke setting" that gives it a really good smokin. The temp at that setting is 180* to 200*.
Then after that I bring the temp up to 225* to continue smoking and bring up the internal temp.
From start to finish it took 5 1/2 hours.
I like it rare, so I pulled it at 130*, wrapped it and let it rest/cool and out it into the fridge to cool all the way for slicing.
Here's a link if you want to see what they do: http://www.traegergrills.com/?gclid=...FRcXIwodykaQ-A
They also have some great rubs...