Choice filet of beef on PBC?

[Paul Hart]

Picked up a 14 oz choice filet at Aldi for $6. Seemed like a deal (maybe not?) so i grabbed it along with a choice Chuck that I'm going to turn into burnt ends, brisket style.
I'm thinking to hit that filet same as a tri tip, cook to about 140-145 and pull it. Thoughts?

[tn_5568]

I am far from an expert but I always thought it had to be closer to 200* to pull it

[smokeasaurus]

I don't think you want to cook these past med-rare............

[hikerman]

Yup, anything past 135F would be ill-advised!

[TentHunteR]

Yep, like the others said:  pull it off around or before 135°-ish.  Let it rest for a good 45 minutes, tented with foil (not wrapped - tented) and it will rise in temp about another 8° - 10°. 

In other words pull it off about 8° - 10° lower than you want your final temp to be.

[tn_5568]

My mistake. When I read it and he said pull it I thought he was talking about pulling it like pulled pork or brisket. Now I see that he was talking about pulling it off the grill. Agreed 200 would be too high