I do mine in the Stumps at between 140-150. Takes all day, but man is it good. My marinade is a loose approximation of the one that Kap'n outlines in the thread he linked above.
For the cooker, I just turn the controller fan almost all the way up and control the heat by how many pieces of charcoal I put in the firebox. That way I've got good airflow, low heat, and I can put any smoke wood I want in there. I just keep one of my Weber's nearby with 3 or 4 pieces of charcoal going in the upside down starter chimney that I can transfer to the Stumps. Yeah, it's a pain checking temps all day long but it's worth it.
Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ