i think there is some correlation between temps, quality of meat and prep.
i think some questions determine how i prepare my food and at what temp. hot much fat is in the meat?what is the quality of the meat? am i injecting? using a foil pan? and probably a few more.
Myron goes hot fast at 350 for brisket in his book. but he injects, uses a pan and buys the highest grade meat, usually wyngu (sp). I do my briskets at a lower temp basically anywhere my smoker settle in at in the 225-275 range. consistent temps is more important than what temp, within reason of course. no injections and so far they have all turned out good. i may try his way one day for fun. becuse i can;t leave well enough alone :( it's a sickness i think.
i buy from the same butcher and the meat is always the same quality. i think that helps more than anything. good meat means, I don't have to try and make a good brisket. i just have to not screw it up. big difference. i just let it cook and pull it when it's ready. a lesser tasting meat will require injections, more time resting, more care when cooking etc. at least for me. i'm picky about putting out a good plate of food. often disappointed even when my guests are fighting for seconds.
now for pork butt, i follow myron steps and it fantastic and done at about 1lb per hour. never hit a stall. good meat, injected, in a pan, run at 275.
. I have a new smoker so maybe i will try hot and fast :) you never know until you try. of coarse the bad part is it takes 8-12 hours to find out if you did it rght or not. lol