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It really is hard to gauge . A safe bet , start by midnight for an evening dinner / supper that day.
Easier to warm back up than to try to rush a stubborn chunk of meat.IMHO
Folks here will give you some better guidelines than I have
Mine usually take 1.5 hours per pound at 225 degrees but it all depends on the meat. I say grab a cooler of beer, stick a thermometer in it and wait til it gets to 195.
I usually figure 2hrs a pound to be safe. But every piece of meat is different so you never really know for sure. Definately watch the temps and not the clock.