Something I haven't seen mentioned here, let the cooker settle in where it wants to. Most UDSs have a sweet spot they like to run at. Mine loves 275-300.
There are other forums where many long time members (and board owners) think cooking higher than 235 is sacrilege. Well they are welcome to their 14-20 hour cooks, but they are sadly mistaken when it comes to quality of result. Many people here cook fantastic meat using temps higher than 275, and they get to sleep at night.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.
2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)