Roast beef question

[sparks65]

Morning all. I will be smoking 2 inside round roasts for Christmas. 3.75 lbs ea. Dry brined for 6-8 hr. Smoked on a Primo ceramic at 250*. I’m thinkin about 3 hr for an IT of 140*. Whatcha think?
Thanks.

 

[demosthenes9]

hard to say as it depends on the thickness of the cut, not the weight. I'd say that you are in the right ball park though.