Your plan to smoke until 120 internal temp is OK. Once wrapped I would cook until 195 then let rest for about 20 min. (temp should rise to around 205 while resting). At 200-205 the meat should shred easily. I would watch meat temps and not get caught up in time limits (hours). The good thing is, if slightly over cooked you can add a sauce to moisten.
Support 2A. Because a dog without teeth has no bite.
Being married is work. Work is management and labor. We all know how well management and labor get along.