You know Thom it works. Lots of folks are cooking hot and fast these days. We normally chop our brisket for the market, so this method works really well for us. The butts do not seem to care how they are cooked, always come out great. Hard to screw up a pork butt.....wait, I did on Saturday with 35th place :-)
We cook both the butts and brisket until about 170* IT, then put in foil pans and cover. This helps keep them moist and speeds up the cook too.
We still inject both cuts prior to cooking, and cook fat up.
Lots of smoke ring on them too.