Different cookers have places they like to cook.My Smokette seemed to be happier at 235*.
Pags hears me say that and it also works for his cooker..Now some of my FECs like 225*.
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Newer cooks,may feel the need to check what is going on,may open the door more often,may keep it open a little longer.
Butts are very forgiving and newer cooks may worry a little more about scheduling.
A half century of cooking pork has taught me to get things done on time,and often correctly.
You may learn,over time,that yours cooks a little different,but 15*-20* won't change a shoulder too much.