I need to cook a 16-18lb bird and a 19lb sirloin, and I want to do it with fire, but I'm not sure my plan is a good one.
My original plan was to grill roast the turkey, following this
America's Test Kitchen recipe, and adding the ice-the-breast trick to compensate for the larger bird than they use (and wing (HA) it on the skin). As for the sirloin, I was going to smoke it much like this
I have a smoker and a grill, but the turkey won't fit in the grill with the lid closed. The smoker is big enough to accomodate both of the animals, but I'm very wary of over-smoking the turkey, and I think, but I'm not sure that 350-375 is about what the Test Kitchen recipe would be using. So maybe I could position them to maximize smoke on the sirloin, and minimize it on the turkey?
I'll use the oven if absolutely necessary, but if I do that will cause other logistical problems (dressing, breads, whatever surprise dishes guests might bring) that I'd just have to sort out.
Please advise. What parts of this plan will bring disaster?
Also, how long should I expect a sirloin of that size to take at that temperature?