Jeff, these guys are straight up. You might get the cook time down to perhaps 6 to 7 hours hot-n-fast, but faster will be at a huge sacrifice, and frankly you wont sell much because word-of-mouth will tell folks that your product isn't good. Your briskets and pork butts are going to take 8-11 hours; they just are. You can hold them and not have to re-heat them. I've held both for 12 hours and still had them burn my fingers when pulling. You can cram ribs in 4 hours without a problem. Chicken can be 30 minutes, or an hour, depending on how you do it, temps, etc.
Dont underestimate the insurance.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)