On AVERAGE, about 70 minutes a pound. But every piece of meat is different. The best bet is just put it on first thing in the morning. It'll probably be done in 7 - 8 hours. Pull and foil it, wrap in a beach towel (in a pan first to catch the juices) and put in a cooler. Hours later it will STILL be too hot to handle. Pull out, unwrap and slice.
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOINK...It's what's for linner.