I usually shoot for around 250* with my St. Louie's, maybe a little less with baby backs but not much less. The UDS likes to settle in around 250* so I don't fight it, I just sit back and imbibe in an oat soda. Usually takes around three to four hours to get a good pullback(sometimes longer, it's done when it's done) and the results are mouth-watering.
UDS, Akorn, Weber Red Head Kettle, Drum Grill, Gasser w/cobwebs all over it. I'm JD.