Got a few Venison steaks/chops leftover in the freezer from last years harvest. Going to rub them up with Jeff's dry rub and throw them on the smoker this weekend. I like my beef on the med rare side so I'm thinking an internal temp in the 130-140 range? How long can I expect it to take to get to that temp with a 225-250 cooking temp? Never done beef before so I am curious on how much time to plan for. Thanks!