250 -275 = 1-1.5 hrs per lb. Wrap with pink butcher paper when internal is 160 and take it to 200-205 or probe tender, rest.
If no wrapping go L&S, 225, 2 hrs per lb. Spritz or mop after the stall around 160 and take to 200ish or probe tender, rest.
Treat it like a brisket point.