When to pull off?

[bawidaba]

This is my first attempt at smoking meat.  I have a 3lb cross rib roast (Canadian name for a chuck i think) smoking on my brand new Traeger L'll Tex Elite.   It has been on for an hour and has already gained 30 degrees IT (85).  I was planning on pulling it at 138 to 140 then tenting it with foil for a half hour to bring it up to 145-150 then slicing thin.   With the IT rising this quickly, should I maybe leave it  in longer,  bring the IT up to 190ish then pull it?   Like I said this is my first attempt at smoking so I am green as grass and just looking for a bit of advice. 

 

[davidhef88]

That is completely up to you. If you want it sliced, remove it at your desired temp. If you want it pulled keep it cooking.

 

[ellymae]

I am a fan of pulled beef, so I would let it go to 200ish AND till it probes tender. Wrap it in foil and toss into a warm, dry, cooler to rest for an hour or two, pull and enjoy!

If you are going to slice thin then follow your original plan. 

 

[fpnmf]

Most folks cook chuckies for pulled beef..

Tends to be a little tough for lower temps and slicing..

I just did a couple...

Took them to 165 then in a pan with some beef broth and foiled to 200..

Rest in cooler for an hour...tasty..

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• fpnmf
• Feb 15, 2013

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• fpnmf
• Feb 15, 2013

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• fpnmf
• Feb 15, 2013

  Craig