We don't cook BBQ to time or temp though; we cook it until the meat is done. There is a range of temps that are generally true but feel is the key. I like to slide a probe into the meat. It should go in like butter. If you're hitting resistance then it isn't done. The bone test is an excellent in most though not all cases.
That said I've also had butts nearly turning mushy at 185-190 deg F that had to be taken out while other butts in the same cook went over 200. Every piece of meat is different and the best way to tell is by feel.
To aawa's point there are some differences in the cooking process because of the higher heat and all but the ending range of temps is still the same and feel will be the ultimate test.