I literally set the temp to 250, put meat on, wait 1/2 hour, make sure I am running at 250, go to work at 8:30 am, come home at 12, it's still at 250, flip meat, let temps stabilize, go back to work, come home at 5 and check temp and meat.
Usually have to wiggle the basket when I get home but temp is at or near 250.
BTW, I only use K in my UDS and whatever wood.
You do what you have to do, so you can do what you want to do!
Ole Hickory Ultra Que 2
18 Weber OTS
Primo Oval XL
NB American Gourmet offset smoker