Bottom sirlon tip & chicken w/o water pan. Little help?

[Stephen T]

I didn't think this through.

I had a bottom sirloin tip I'd beem meaning to cook, and figured I'd throw a chicken on with it. Chicken was halved. I'm doing this without the water pan, 20 minutes in, temp about 350. I was going to do the bottom sirloin like a tri-tip, let it go to about 125 and then put the grate directly above the charcoal to sear.

The chicken likely won't be done in time for that step.

Suggestions? I could just finish the chicken in the oven, but would prefer not to.

 

[K Kruger]

This is too late I guess but you could (or could have) pull the tip out, finish the chicken, then put the beef back in. If the beef had hit your target before you pulled it you'd put it in to dear directly, if not then you'd put it in to continue cooking (you could do this for a time before the chicken was finished) then drop it to sear.

What did you end up doing...and how was dinner?

 

[Stephen T]

The chicken was actually in the 150's by the time the beef hit 128. Foiled the chicken for five minutes off to the side while I finished the beef with direct heat. Chicken was ready by the time the beef had rested and was being sliced.

The chicken was terrific, beef not so much. A little chewier than I would have liked, and the "crease" in the meat where there's some connective tissue came out very rare.