Blade Roast - Slice or Pull?

jayace

Smoke Blower

Original poster

Jun 30, 2015

87

36

• Mar 11, 2017

• #1

Hey all, smoking a 5.5 lb boneless blade roast today. It's been on for 3.5 hrs at 240 and IT is 130 right now. Dinner is in 4.5 hours. I was originally going to cook it to medium (140) and slice but it's cooking too fast and I think there is too much fat for that. So I thought maybe I would take it to 200 and pull it but don't think I have enough time for that. Think I'm ok to take it to 180 and slice? It's in a pan sitting on some thick onion slices with beef broth and worcestershire so it's got plenty of moisture.

Thoughts?

 

brent b

Smoke Blower

Jan 28, 2017

96

22

South of new Orleans la

• Mar 11, 2017

• #2

My thoughts. Is now I'm hungry. Looks great

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Mar 11, 2017

• #3

You could pull it off the smoker wrap infoil and place in a cooler wrapped in a towel .It will hold close to 140-150 and be sliceable. Or foil it put it back on and take it to a higher temp and pull it.

 

jayace

Smoke Blower

Original poster

Thread starter

Jun 30, 2015

87

36

• Mar 11, 2017

• #4

dirtsailor2003 said:

You could pull it off the smoker wrap infoil and place in a cooler wrapped in a towel .It will hold close to 140-150 and be sliceable. Or foil it put it back on and take it to a higher temp and pull it.

Click to expand...

You don't think it will be too fatty if I take it off now?
It's at 140 now, not sure I have time to get it to pulling temp? Dinner is in 4 hours.
If I take it to 180 and slice it will it be too dry?

 

dirtsailor2003

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• Mar 11, 2017

• #5

It's a better pulling roast. At 189 it shouldn't be too dry. If you wrap it and put it back in the smoker and crank the temp up to 285-325 I bet you can get to 200-205.

If your smoker can't get up there put it in the oven.

 

jayace

Smoke Blower

Original poster

Thread starter

Jun 30, 2015

87

36

• Mar 11, 2017

• #6

Ok thanks for the input. I've wrapped it and cranked my smoker up to 325. Will let you know how it turns out.

Sent from my ONEPLUS A3000 using Tapatalk

 

jayace

Smoke Blower

Original poster

Thread starter

Jun 30, 2015

87

36

• Mar 11, 2017

• #7

Turned out great! It hit 205 about 4:30 so I wrapped it in towels in put I the cooler until 6 then pulled it and it was very moist and tender. Big hit with 13 ppl we had for dinner. I forgot to take a picture after I pulled it but here is one of the small bowl of leftovers. Thanks for your help! Pulling was definitely the way to go.

 

SmokinAl

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Jun 22, 2009

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• Mar 12, 2017

• #8

It looks delicious!

Great job!

Al

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Mar 12, 2017

• #9

Looks like it worked out. For cuts like that, chuck and pork shoulder (butt) I've been smoking at higher pit temps now, 285-325. The end result is the same in less time.