Not being a member of the hot and fast club, I can only render my best guess for how Myron can be so successful with 4 hour butts and 5 hour briskets.
My guess is the key is what he always stresses as quality meat. For brisket, he's referring to his beloved Waygu, and for pork.. while I haven't heard him refer to a specific breed, I would guess he prefers something like a Berkshire Hog butt.
Both breeds have 2 things in common (if raised properly).. The meat has the marbling of a good ribeye steak. And the price.
The typical butt and brisket that I deal with usually has large hunks of fat surrounding large chunks of lean(ish) meat which is why it takes a low and slow cooking method to get the fat to render and get absorbed by the meat.
A nice waygu brisket or berkshire butt have thin ribbons of fat thru-out the meat.
I'm assuming that if the meat is marbled like a good steak, you can cook it nice and fast like a good steak.
..'course I guess the other method is to jack it full of as much moisture and moisture maintaining chemicals as you can and crank it thru the pit... cover it with tender-quick and call it bbq.
You only need a few good nuggets and/or slices out of a pretty big piece of meat to walk anways
I still prefer a low and slow Q personally, but whatever flips yer lid.
