I am sure the end product is good and if it makes you happy then fine. But, you are cooking the meat and not smoking it. Low and slow allows the fat to render into the meat and not melt out. The higher the temps the more risk you take of drying it out.
As for Myron, He is not doing real BBQ anymore. He is doing gourmet food. If you inject as much "stuff" into your product as he does, then cooking it hot and fast will work just fine.
I guess I am just old school and like to take the time and effort to do slow and low. I am not disagreeing with the hot and fast technique. Heck, I do it sometimes myself and have also had good results. I definitely cook chicken and turkey at higher temps (300-350).
so I just want to be clear.... no disagreement here.
Aaron.