Interesting concept.
On July 3, I had to smoke 3 pork butt for a 4th of July party that my daughter in law was giving for friends. I thought that I would pursue the same issue as LA, cook them at a higher temperature and they will get down quicker. So i raised the temperature from 225 which I normally cook to 240 degrees. Let me preface this by saying that I used my pellet smoker based upon a set and forget plan.
The pork butts went into the smoker at 9:00 PM. After 4 hours the pork butts reached 160 degrees internal temperature. I foiled the pork butts. At 6:20 in the AM, the alarm went off on the Maverick and I removed all 3 butts. However, I only had probes in 2 of the butts and they reported 205 degrees. These butts weighed 9 lbs. and 7 lbs. respectively. The third butt, which I did not have a probe, I test for temperature and this came in at 175 degrees internal. Placement in the grill has something to do with this. Two of the butts, two 7 pounders were on the second shelf above the 9 pounder. Facing the smoker, the pork butt on the right hand side nearest the chimney, was the one at 175 degrees internal temperature. That butt went back into the smoker with the Maverick probe and alarm set for 205 degrees and I reset the temperature to 250 degrees in hopes that this would facilitate a faster cook and I placed this on the low grill. The alarm for the third butt went off at 9:15 AM at which time, I removed the butt and pulled the pork.
That is my own real life experience. And, maybe, this information will be input to what you are investigating. Results might be different on a different pellet smoker or a larger Yoder like a 640. I have the smallest, a 480. Or, results might be significantly different on a pure wood smoker. It seems like there a are too many variables in order to have a consistent test.
Hope this helps.
Ed