So I think its worth posting some results. After reading the above info I realize that a sugary rub, mop, or injection is not the devil. In fact many of you show that you can use this stuff without getting the meat black. Yesterday I focused on not oversmoking, rather than cutting out the sugar. So for 12 hours I only used 3 small wood chucks (seasoned apple in chunks about the size of my fist or a bit larger). No smoke was added during the last few hours. Wood was added only during the first 6 hours, ever other hour.
I used Chris Lillys Injection which was awesome. None of the meat was charred black and I attribute it to less smoke.
I "live blogged" the whole smoke day at http://www.grilling24x7.com/smokeday.shtml
so the exact temperatures and about 15 photos are up there.
Briefly, I aimed for 250 degrees, Kingsford charcoal, minion method, apple wood chunks on the 18.5 inch WSM. After 12 hours none of the meat was black. Everything was perfect.