So I am going to do a beef tenderloin tomorrow for xmas. I know that we all cook to temp but I am trying to plan my day. I have a 5.5lb beef tenderloin. I am planning on searing it and then doing it indirect at 225 with a few cherry wood chips. Does anybody have a guess on how long this might take? An hour, 2 hours, 4 hours? I would hate to start at 4 and serve dinner at 9 unexpectedly. Thanks and have a merry christmas!