Smokin' a chubby

As I will be firing the cos for a meat donut this Sunday, I picked up a 3.3 lb Boars Head Beef Bologna chub. I haven't done a chub before, I will score it, probably leave it naked. I run my cos at 250 give or take. Any suggestions on how long? Do you chub smokers go to an internal temperature or just pull it when it looks good?

That is what I figured. Thanks!