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1st time sirloin tip roast and beer can chicken

post #1 of 17
Thread Starter 
Always dreading going back to work the day after the holiday I decided to take the day after the holiday off. I'm glad I did because it's an absolutely gorgeous day outside!!

Being bummed about the Penguins loss in game 2 of the Stanley Cup Finals last night, I decided to smoke two "firsts" that also make for a nice picture that I'll title "Ode to the Red Wings". No explanation will be needed wink.gif

Details of the smoke:

1 - 3" thick sirloin tip roast (bottom round, I believe)

1 - 4.06# whole chicken brined in

Travcoman45's tasty brine and sat on a modified budwiser beer can (holes added) with a mixture of beer, soy sauce, teriyaki sauce, and cajun spice

assortment of garden fresh veggies (zucchini, tomatoes, small red and white potatoes, green and yellow bell peppers, portabello mushroom caps, cut up, 6 cloves of minced garlic) soaked in my veggie brine
Using hickory and will smoke the chix until internal temp reaches 165 and the sirloin tip reaches 150, and will foil both for an hour. Will spritz chicken with mixture of spiced rum and cherry juice (ripped off from d88de, love it!).

The chicken is for my co-workers tomorrow. The roast is for steak, veggie, and cheese hoagies later tonight.

To the newbies - this is what I've learned from SMF so far!!! It's a thrill to be part of this place, I love it!!

Picture of roast with marinade ingredients:

Thickness proof:

Smoked veggie ingredients:

Modified beer can with added holes!

Big mama bird on her can:

Veggies spiced up and awaiting the smoker:

Mama bird (red wing) looming over Seared roast (puck) :

Silly analogy, I know, but need to make light of the fact that the Pens are down icon_sad.gif . Plus, I thought it might make Red Wings fans know that not all Pens fans are jag-off's! PDT_Armataz_01_28.gif
post #2 of 17
Thread Starter 
Jon won't have much to do with what I'm smoking now, Ken. He's a butt man and that's about all the butt he gets smoked from me PDT_Armataz_01_28.gifeek.gif. In all seriousness, he just called and asked me what I was doing. When I told him he asked me if I was going to smoke something everyday?? I am contemplating just outta spite ... PDT_Armataz_01_27.gifbiggrin.gif even if it's hot dogs on the smoker!!
post #3 of 17
Thread Starter 

2 hours into smoke

Here are some pics of the bird and roast 2 hours into their smoke therapy PDT_Armataz_01_28.gif. The spritz is turning the chix skin a nice color brown, and the roast is hanging in there at 143 right now (will pull at 155 - like my meat done well).

post #4 of 17
Wow, that is looking great. It is lunch time over here and that qview is making me crave some smoke.
post #5 of 17
WoW Nice!!! Thanks for the qview!!!
post #6 of 17
Great lookin smoke sumo! Love the q-view! Can't wait to see the finale!
post #7 of 17
Thread Starter 

4 hours into smoke

The bird is being stubborn and the breast is steady at 160 degrees. It has quite the tan from the smoke and the spritz, and the thigh check was at 165 degrees (and bled juice like crazy ... ). Just being patient on those darn breasts ... PDT_Armataz_01_05.gif

Here's some pics, 4 hours into the smoke:

Will quit posting pics until I can slice both of 'em open. Thanks for taking a peek at my smokes! biggrin.gif
post #8 of 17
Thanks for sharing! Great lookin Q-view!
post #9 of 17
Thread Starter 

Finished pics

The roast was pulled at an internal temp of 150 and rested for an hour before making slices for q-vue. Jon grabbed a slice and made a yum-mumble and said it tasted good. Glad to see he's come around to some beef stuff instead of just the pork. The beef will be sliced thinly, placed on a hoagie roll with some of the veggies, and topped with some montery jack jalepeno cheese. Throw it under the broiler until it melts and enjoy some grubbin.

Chicken was cooking for a total time of 5 hours until the breast hit 165. Other parts of the bird hit 165 prior to the breast but it sat on the smoker until it was done. Got a nice pink color under the skin and it smelled wonderful!

Veggies came out after the chicken. The tomatoes reduced down and added to the liquid in the bottom of the pan. Veggies will be used on steak sandwiches and/or with rice.

The smoke is over and this was a great weekend. I'm sad to have to go back to work tomorrow.

post #10 of 17
Great looking smoke. Love the color on the bird. Good job.
post #11 of 17
Excellent looking food Laurel. That bird looks unbelievable. I love beercan chicken
post #12 of 17
Good Golly!!!!!!! That's some good lookin eats!!
post #13 of 17
Hey Laurel, Great looking smoke. The only way it could have been better is if you'd sat ol'chicken on a Coors can...........................haha.
post #14 of 17
That bird is looking phenomenal! I've got a whole bird that I was going to do on the rotisserie this weekend, but I think I might just smoke it instead. Time to go read up on brining, I suppose!
post #15 of 17
Nice looking yard bird.... real good smoke..
post #16 of 17
great lookin smoke laurel!!!! got to love that beer butt chicken. remember fisrt time i heard about it mebe 4-5 years ago and tried it out. makes a great bird!!!! the beef looks excelent as well. great job!!!
post #17 of 17
Very nice Q veiw! If your smoke taste as good as it looks, your gonna get FAT!! PDT_Armataz_01_37.gifwink.gif
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