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Pit beef timing

CarolinaQ
CarolinaQ Posts: 81
in EggHead Forum
 I have a 4lbs top round I’m going to use for pit beef for dinner tonight. Rubbed it with Meat Church Holy Cow and have it sitting wrapped in the fridge. Read meathead’s recipe at amazing ribs and like that he reverse sears it, indirect at 225 until it hits about 115 in the center. Then bring the egg up to 600 and do direct for char until it gets to 125-130 degrees. 

Has anyone done this recipe?  I’m thinking it will take about 1-1.5 hours to get a 4lbs roast to a 115 internal at 225. Does that seem way off?  
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