Mine's 6 and a bit pounds, aiming for a medium rare with garlic/rosemary rub on the outside.
I'm doing my old standby - brown for 15, then 325°F(reedumb) for 12-ish minutes per pound, with internal temp verified by a meat thermometer, going for 120°F.
The Jews and I had a disagreement about whether glow sticks count as pool lighting, so I've moved back to the YMCA for my pool activities, though they close for the winter, so I haven't been in the pool for some months. I am, however, running every monday/wednesday/friday. 5 miles, and I'm just about down to 10 minutes per mile (started off just slightly over 11 minutes per).