UDS Pork 225 or 300?

Quick question. When you cook pork shoulder at 300, does it still have that great smoke flavor of one cooked at 225? I did one Thursday, put it in the UDS at around 7:30pm, 225. Took 12 hours, but it was awesome. Great flavor, nice bark. The best shoulder I've ever made.
When you up the temp, to 300, do you retain the depth of smoke flavor? i thought temps over 250 negated that smoke.
I've got a couple more I'd like to do this morning, I'd like to have them ready by dinner time, (about 9hrs) but don't want to sacrifice taste.
Any suggestions?

Wow, thanks for the rapid response's! I was prepared to do what was suggested, do everything the same, and see what happens.
But I'll be doing it now, with a lot more confidence, thanks guys.

I took the pork I cooked down for a pot luck dinner, on the shore of New Melones lake, a group of us had volunteered for the CAST event held there. We donate our boats and time to take disadvantaged/disabled kids out for a little fishing.
The weather has been so nice, we ate outside and enjoyed those pulled pork sliders I made, some home made sides brought by my buddies. Beans, macaroni and cheese, and cole slaw or sweet bread and butter pickles for the sliders. Beautiful night, great dinner, good friends.

2 pork shoulder roasts going on at 300. I'll have time to take some pictures this time. Thanks again!