Jeff, you have to keep in mind when cooking at higher cooking temps, the final finished temp tends to be higher. I think most people who have made the switch from 225 to 275-325 can't quite wrap their heads around that. Which is the exact reason we all say "when it probes tender, it's done, don't pay attention to internal temp, except as a guideline to start checking with your probe like device."
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)