First pork shoulder on Kamado

Pinky finger length for bottom vent. 2nd line from left on top vent and it’s stabilizing around 270 ish. Did an overnight salt brine and seasoned with Honey Hog Hot BBQ. Used 3 chunks of cherry wood and used my RFX probe to monitor temp. It was about a 4.5 pound pork shoulder. After hour 2 the temp shot up to 300 so I adjusted the vents until it got back to 250 and stabilized there. Not happy with the bark, I was basting some butter over it after the 2nd hour and maybe got the skin too moist? So I stopped basting it and added more seasoning to the skin. After 5 hours I wrapped in foil and tossed in oven until pork probed like butter which took about another 1 and a half. Let it rest for an hour and the bone pulled right off.