Martin,
that's looks pretty good, nice cook.
Turned just fine, nice bark and smoke ring.
Yum!
Next time don't freak out at anything 400° or less, big cuts like Butts and Briskets can handle it, so can spatchcocked poultry.
They simply cook faster with no adverse effects.
Not just for short periods either, but for the whole cook if you want to speed things up.
A temp within the range of about 225°-400°. that stays steady, no wild swings up/down, is good to go.
Low-n-Slow 225°-250°
Hot-n-Fast 275°-300°
Extreme Hot-n-Fast 375°-400°