Hot and Fast Chuck Roast?

Going to smoke a 3.5lb chuckie and thinking of going hot and fast. In the past I've smoked them at 250 give or take and want to bump the temp up to 300. I plan on wrapping with Butcher Paper when I get an IT of 165 and start checking for tenderness around 200.

Good idea, bad idea? If I go H&F how long should I expect the cook to take including rest?

Thanks