Hi All, Newby here, and need some help. I've made a few previous posts about my Somking ventures, and have been reading on some various threads. I have been tring for a few days to get some time to do my research, but unexpected issues have prevented that. Today, (actually right now), I find myself in a bit of a pickle. I am litterly firing up the smoker right now to do a whole chicken (24 hour brined with Cayenne powder and Basil in the brine), and an 11 pound Sirloin Tip... I could really use some help and suggestions as quickly as possible regarding cutting the Sirloin Tip, before going into the smoker. or.. Should I just do the whole thing in one piece ? I'd like to do a 5 to 7 hour smoke on this. If you DO recommend cutting it up, how many pieces and in what direction ? (using the above pic for reference). Or, if it would be easier to just estimate the cuts in lbs. per cut, that would be fine too. I'm figuring a simple Salt, Pepper, and Garlic rub for the beef cuts. Thanks for helping out the newbie guys, I have very much enjoyed the forum so far, and look forward to becoming the family "meat smoking guru" haha. Anyway, I am hoping some may reply quickly, as I am quite literaly hitting the submit button, and going to load the smoker box with mesquite chunks, (soaked) and fire up the burner. As soon as I start getting smoke,.... in she goes.