Heat breaks it down, not smoke. He doesn't need to apply smoke, in his electric smoker, after a certain point. Of course he needs to continue to cook it until it reaches the appropriate temperature. The premise is that meat stops accepting smoke after it has reached a certain temperature. Smoke it the whole time if you want, but if his AMPS runs out after 6-8 hours, i doubt he'll be able to tell the difference.
I did some research on AmazingRibs, and it looks like it may be a myth, but he also says that meat has absorbed enough smoke by 150-160 degrees. I know I don't add any more pellets to the AMNTS after it runs out, because the meat has already hit over 150-160 by the time that it runs out.
"Based on Blonder's data, you may want to wrap pork shoulders and beef briskets in heavy duty foil at about 150 to 160°F, after about two to four hours in the smoke. By then it has absorbed as much smoke as is needed. If you wrap it then, the meat powers right through the stall on a steady curve and takes much less time. It also retains more juice."
"All this Blonder research busts a bunch of myths. The smoke ring is not cause by the billowy white stuff, it is caused by gases. It is not enhanced by paprika. It is enhanced by basting. It is not due to nitrites like the pink color in cured meats. There is no time limit on smoke absorption. The ring stops when the meat hits about 170°F and myoglobin loses its oxygen retaining ability, not 140°F. Salt has little to do with it. Some people think it does because it is right below the surface and that is where the spices and smoke flavors live. They are fooled by the bark." (This is from an article on smoke rings, which doesn't really apply in an electric, but the smoke absorption part still applies.)
This may all be too much info, Mummel. Just cook it, and it will turn out great. If the smoke runs out after 6 hours or so, don't worry about it, just get some sleep.