I am getting an 8lb roast from the butcher. I am thinking indirect or direct on a raised grid on the egg- about 325-350. How long should I figure on this taking. The butcher is giving me the fat he trims so I can put it on the top of the roast so it will melt int the meat while cooking. I did this before and it makes the meat outstanding. I will probably add some Jack Daniels oak chips to the fire.