Wow I'm surprised at 300 they were still juicy. I use almost that exact line at 250 to get good results. I would think thats too long at 300
Now repeat the performance! It's tough to nail it every time
Cooking meat at higher temps has no affect on the dry results some people have. I'm a believer that opening up the cooker, spritzing, mopping, doodling, taking pics during cook is what helps with a dry result.
Cruising at 300 and leaving the darn lid closed will make a much better product than low and slow with all the extra peeking, mopping, spritzing, jerking around. IMO, it's all the circle jerking that opens the window for a dry result. Leave the darn thing closed, and let the pressure stay constant, that's what makes good BBQ.
Hot/fast, no diddling around is the ticket, unless you're doing comps, and are looking for a specific result. People over think this hobby too much, it's really quite simple if you let it be. But then again, there are folks who swear if they spend 18 hours cooking a 12 lb pork butt @ 225, spritzing, mopping, peeking, filling water pan, that their results are better. I don't listen to them as they've obviously never had a successful hot and fast cook. I've had plenty, and don't need all the extra work/time to make a good product.