While I like the concept, I heard that meat pretty much stops taking in smoke in the 145-155 range. That's why some folks simply turn to alternative heat sources (including an oven for Christ's sake) once the meat hits 160 or so. How much bark and smoke ring are you getting in that last hour following removal of the fat? I've heard of a couple other ways to achieve similar results for what you're describing (haven't ried either one):
1. Toss the turd onto a hot grill after the cooking process.
2. Toss the raw turd onto a hot grill before the cooking process, searing it like a london broil until you get a good bark all the way around. I guess it's supposed to help retain the meat juices while smoking.