Gawd, I hate directions that think all instances of any given fermentation will go exactly the same.
You have plenty of yeast still floating around in the beer. Don't worry about that.
Rather than shooting for a specific particular gravity number, you should be looking for stable, unchanging gravity numbers as a sign that fermentation is done. If that be 1.010, 1.008, 1.006 or 1.005 is not the issue - the point is it should not change over the course of a week, perhaps 3 days at minimum. Pay attention to sample temperature so that the numbers are correct/comparable.
Peculiar to be starting in a carboy and racking to an ale-pail, unless said ale pail was your bottling bucket and you were aiming to bottle. Normally if one is using bucket & carboy and racking to secondary, the bucket goes first and the carboy does secondary, not that that is written in stone or anything.