I've done did lots of batches at 250 for about 1 hr in my vertical gas smoker.
I add water to the water pan and always brine or marinade the meat. A basting/mopping part way though will help.
Being small pieces I've found it hard to get a precise internal temp reading so I'd often slice into the thickest part of a piece and judge final done-ness based on appearance and feel.
Don't be afraid to set them all in a pan 3/4 of the way through the cook, this will prevent burnt ends, saves moisture and aids uniformity.
[COLOR=green][B]XL BGE[/B][/COLOR], NBBD Offset, 3 Weber kettles, gas and electric cabinet smokers, and a few smoker projects waiting