Harry Demidavicius wrote:
> On Sun, 29 Feb 2004 14:25:09 -0600, "Jack Sloan" >
> wrote:
>
>> Just put one of these on the grill dome...it's holdin' fine at
>> 250...I'm not gonna let the thermometer spin on me this time. Any
>> of you potteryheads got an idea how long it'll take to get to 140?
>> Jack
>>
> Depends on your start temp. I generally calculate about 35 mins/lb
> plus another 35 mins if the meat was cold. Start testing for internal
> about an hour out from the ETA. I have found that the internal temp
> starts to move pretty quickly towards the end. FWIW, Jack, I'll pull
> below 140 and let it ride up to 145 in a tent or warming oven.
>
> Harry

I'm with Louis, I'm thinking it'll be done in about 3hours. Have done 3 or
4 roasts, all have finished pretty quick.
If you dont have a deflector, it's gonna be even faster.

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