I thought that the temp was great. It needed it in my opinion for the breakdown of the fat. I never opened the door during the cook. I have learned to trust on sensitive meats.
I did find that a couple days in the fridge it was a little dry tasting just wrapped in lose foil.
The meat was juicy, so flavorful, pulled/chopped nicely and cut nicely.
I am not sure what it would be like on a bigger cut. The one I used came from BJ's. I trimed nothing and a couple pieces needed a little final at eating time.
I would say the results were perfect for the first time with this cut of meat. The seasoning was a great player int he result as well.