Temps and times are guidelines only, bbq is done when it's done. If you don't focus so much on temps and focus on the meat, chances are you'll get more comfortable cooking by "feel". Besides, no two pieces of meat are alike, so therefore they cannot possibly all cook to the same time/temp.
I'm sure bludawg will chime in soon with his "rules for successful Q".
UDS, Akorn, Weber Red Head Kettle, Drum Grill, Gasser w/cobwebs all over it. I'm JD.