Blade Roast - Slice or Pull?

[jayace]

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]

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

 

[dirtsailor2003]

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]

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.

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]

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]

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

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[jayace]

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]

It looks delicious!

Great job!

Al

 

[dirtsailor2003]

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.