I cooked a 10# Butt last night at 225. Put it on a 6pm and at 6:30am it was 153 internal. I wrapped and kicked the temp up to 275. Two hours later it was 200 internal. I put it in the faux cambro until noon, and when I pulled it 179 was the internal temp. You might try it if you are pressed for time.
I've had a couple that have done that... just a slow steady rise, never flattens out. It's odd, but the predictability is nice. Once I see it continuing to creep and getting up to 170+, I know I can predict within a half-hour to an hour when we'll be done. And no wrapping!
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