I think we all have the same frustrations when we stepped into the world of BBQ'ing on the UDS. Shoot. I used to walk around with the thermo reciever and stare at it every 30 seconds... now I leave it on the counter and check on it every now and again, but the difference between 250 and 262 ain't worth stressing over. Besides it'll be 247 in a bit anyways.
But I digress. Have you cooked with a cap off and your ball valve closed yet? I'm running 3/4" intakes, so we're a bit different, but once I figured out what my UDS's temp was with a constant intake, it help me better understand how to control the ball valve. NOTE: Once you add an exhaust your temps will increase.
Anyways, your food looks good. Enjoy it! BBQ, like life, is more about the journey than it is the destination.