Today’s Short Rib Plate (first time smoking on KJ)

First time smoking this cut, but tons of experience with oven roasted. I did get this one from a new source. Should I have trimmed that top chunk off? I dont remember consistently getting a piece like that attached from my previous source. It was rather dry but edible (I did spray it every 30m after the first 2 hours and also wrapped in foil for last hour). KJ Classic 1 using heat deflectors.

Bulk of the cook was at 250f and raised to 300f for last hour while foil wrapped. 5 smaller chunks of cherry wood added. Fogo standard lump used. Total cook time was close to 8 hours to reach decent tenderness throughout with final temps in the 204f to 208f range. The second one's top layer was not as tough and was probe tender at 203f to 206f range.

Other notes: seasoned after removing from fridge. Left to come to room temp for approx 45m while prepping KJ to temp.

Thanks for any advice!