Need quick suggestions for how to cut an 11LB Sirloin Tip please...

now that the thread has been unlocked, I thought I'd share the outcome of the chicken.

I had apparently messed up on that one. (Hey, I'm just a newby to this).

Anyway, yes the color was great and the meat as exceptionally smoky,

BUT,...

it was also pretty tough on the outer layer.

Although I had brined it for 24 hours,

(wasn't supposed to go that long, but other unrelated issues caused a half day delay for the smoking to begin),

I had also completely skinned the bird before brineing it.

It all tasted great, and the smoke had fully penetrated, but the hard "Shell" that had formed was not what I was hoping for.

I suppose the skin, and underlying fat, would have reduced that from happening.

I have done a Bacon Wrapped Chicken, cut in half,(with the skin still on), on my previous smoke a couple weeks ago.

That one turned out fine, and was very juicy.

 This tells me that for Chicken,... I NEED to have the outer layer, and not have a skinless bird directly exposed to the smoke.

I'll start a thread over in the Chicken section, for a more appropiate place to have your replies, and to see what you guys think.

Thanks,

Ron