Sorry fantom, I missed this earlier.
Cook time was around two hours, maybe 2 1/4. I don't really recall the weight of the roast, but I think it was right about 10 lbs (it was actually two roasts, tied together). As mentioned, my target cooking temp was about 325º, and I was around that or a bit above most of the cook. I had two probes in it, but only because I had brought a double-probe thermo, so I figured "why not?'. I went until the lower one read 140º, the other one was a bit above that.
I'd certainly do it again, but if presentation were not an issue, I'd just cook a straight roast, without frenching the bones or tying it. I am sure it would cook the same and be just as delicious!
President, Canton, OH chapter, Weber Rescue Society.
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