Those must be pretty small butts to finish in 8-10hrs @ 225-230*. My average butt (8-9lb) takes close to 20 hours, and I've had them run over 24hrs...but I don't foil for the past several years, either. Foiling destroys your bark...just sayin'.
Stalls are a given...expect it...don't sweat it. If you want to torture yourself by watching the thermometer creep and drop for 3-4 hours, go for it. I don't even stick 'em with a probe until the next morning, around 12-15 hours into the smoke. And yes, I plan for 20-24 hours for any pulled pork smoke, so I start the afternoon before the feast. IMHO, if you rush PP, you don't melt away the connective tissues or render nearly as much of the fat...not to mention hot & fast yields less smoke flavor because it's not in the smoke for as long.
That said, I doubt foiling would reduce cooking time by 40-50%. If it did, then may you have the characteristics associated with the hot & fast cooking as I mentioned above. I just can't bring myself to foil a pork butt since I tried the no-foil method...and that's been a long ago.