1st shot at pulled pork

Done my 1st butt in the new uds. It was pretty easy controlling temps, but i'm wondering if my thermo in the side of uds is gonna work.
My bro-in-law was scrapping his old gas grill and gave me the thermo. The probe isn't much over 3/4 inch long.
I read on here that there can be extreme temp diff from edge of barrel to the center. So if I'm holding a temp of 230 to 250 at the edge , I could be to 300 or over in the center?
Since my meat thermo went awol about half way through, and not sure what barrel temp was, the butt turned out kinda dry.
That being said I still managed to salvage quite a bit, and it was good. I'm gonna keep practicing cause I'm hooked now.
Heres a pic before pulled, good bark but extremeley dry and very hard. But as you can see the smoke ring was good and the heaven in the middle was well worth the wait. Any pointers will be appreciated. Thanks

Mine turned out great. Smoked for 6hrs. I mopped it often and wrapped and finished in the oven to save wood.
Wrapping helps reduce the burnt/dry ends

My first go on my UDS turned out much the same. I had thermometer issues too. Meat turned out a little dry although it had great flavor. Like you, I'll be trying again soon!