To help regulate temperatures a water pan does wonders. Put it in the smoker to warm up for 30 to 60 minutes before the meat goes in. Thermal mass is your friend. I'd also put the meat in the middle and the thermometer above the meat.
Me eitherCongrats, you made it bubba. Can’t wait to see this thing sliced up. Looks real good so far
I think this looks like a success. Great Job on your First one. :)I cut against the grain.