In my AQ, I allow for around 2 hours per pound. But I never cook to time, only to temp. I shoot for 200 - 205 depending on the flat thickness, with a probe in the thickest part. It may take shorter or longer time. Shorter if you wrap during the cook (I never do). Also, you can foil, wrap in a towel and keep in a cooler for a couple of hours if done early.