Your best time estimate for smoking 2.5 lbs. of porchetta?

[providence]

First, I am sure this question has been asked, sorry about the repeat. Second and most importantly, I know that all meat is done when the temperature gauge says it's done, not when the clock says it is done. However, I am serving this for a dinner and having a rough idea of how long it will take will help me plan when I need to get other things done. Here's the specifics:

I am using a Weber 18.5" water smoker.

I am smoking a pork loin that is covered in pancetta, all totaled it's 2.5 lbs of meat.

It is currently 36 degrees where I am and, interestingly enough, temps are expected to rise to the low 40's this evening.

I'd like to smoke this meat around 250 degrees.

I have looked in recipe books and at countless websites. Some are saying this thing will be done in 90 minutes, others are saying 4 hours. That's a big range! Ha ha. I know that meat temps are a temperamental thing and that patience is best, but I figured folks here with experience could ball park it a little closer.

What do you think?

Thanks in advance!

 

[bdskelly]

At 250 degrees I'd expect it to take  1 to 1.5 hours per pound. That is an estimate. Your time will vary. b

 

[providence]

 
At 250 degrees I'd expect it to take  1 to 1.5 hours per pound. That is an estimate. Your time will vary. b

Thanks for the input! Anyone else want to chime in?

 

[nmaust]

I agree. 1-1.5 per pound.