I agree with everything above, I see it more of a smoker type procedure. When using an electric you don't have to maintain or constantly tend your firebox so it doesn't matter how long you smoke the meat because you can sleep thru it if ya like. BUT if using a firebreather where you have to maintain your temps, check the coal or wood, and use up the expensive splits I would imagine using the crutch would be a much preferred process.
Either way you get the same meat, no more no less moist, the only apparent difference I have seen is the bark and its really better for me to get some softer bark with these dang store bought teeth. But since I have an electric, an aux smoke generator, and a remote sensing thermometer heck its just extra work for me to foil.
I really think that your type smoker has a lot to do with your cooking styles.
But it's all about how you like it. We all only share what we think and our opinions, and we all know what opinions are like.....LOL But we always respect each others ideas because as you'll see, there is no one and only best way, only the way that you use today that makes you happy and your table full of smiles.