Dave, is that temperature internal, as in core temperature?
If so, then you are well down the road to Medium doneness. In fact too far along the way to give you any accurate SV cooking time. There are too few details disclosed and too many variables to be useful for you at this point.
Out of culinary curiosity, what is the roast doing now, 4 hours after you posted your question? I don't really want an answer, but it is getting to be a food safety concern at the post smoking temperature.
Next question: how thick ie the roast? Thickness is critical to timing.
Here's what i would have done:
Plan A. Dave's Technique.
Smoke as you have, then finish in a low oven. How low? Well if you have a conventional North American oven that's 170ᴼF. Depending on the undisclosed mass of that roast it will take an hour or two. Then finish as you were planning, if you were.
Plan B. Next time
Take control of your cooking by reversing your procedure.
SV first at 120ᴼF Rare and then smoke finish to achieve Medium doneness by monitoring internal temperature.