Not sure whether his blasting it,moves the "internal temp" of a large packer too much faster.
I had been taught that the longer you could keep meat in the plateau,the more collagen break down,and fat rendered.
Also since water may boil away,above 212*,some folks think you lose less moisture,out of the meat,in the process.
Now the smokette is averaging over maybe 15*-40* swing,depending on the load,etc.
Hopefully we get the meat out before 212* internal,so the effect is minimal.
That said,sometimes we have to adjust to the situation.
I sometimes like to let the cooker work to my schedule,thus I might start cooking down around 150*.
Although a lot of old ,indirect brisket cooks liked to cook at 180* for 24 hrs,others felt you needed to keep your cooker temp about 60*-65* above the internal temps of the meat, to have a smooth progression.
That said,there are a couple fine Tx cooks,cooking on Jamie Geer cookers at 250*-275*,slice and box it for turnin,just minutes after reaching their internal temps.
So,it may be part of an overall process,not a particular piece of the technique.
Still,for a Smokette,cooking around 225* ,the whole time,is a good place for a cook to learn their cooker and the product.
Just a couple of thoughts to muddy the waters
