Originally Posted by tony76248
This isn't my rule of thumb since I cook at 225. But.... at 250-275, the rule of thumb is approximately one hour per pound. Then again, every piece of meat is different.
I'll second that notion . . . you can use temps and time as a fundamental guide - but when it comes down to if it's done or not, check the internal temps, the 'flexibility' of the meat and how easy it is to insert temp probes, or I've even used bamboo skewers, to check for tenderness.
Hope this helps.