We usually do grill/smoke our BBs. Just did some last night @ the urging of the Smoky Okette. 1 1/2 hrs., grill temp topped 300* once or twice, but generally held around 275* (here again, my rules don't let me smoke below 250* unless foiled, too much creosote deposition). Internal temp of 160*=/- when done. Normally when I do them on the smoker, i smoke them long enough to develop a good bark, take them off and let them cool, then vacpac and freeze. They make for a great quick weekday meal, just thaw, heat and eat.
Oh yeah, Hi Bud, Good to hear from you!