75-90 minutes per pound as a rough guideline, but I've found that smaller cuts actually take longer per pound, so it will probably be closer to 90. Also, allow two hours for a nice rest after cooking. It helps the juices recirculate and give you a buffer in case the cook takes longer.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend