Grilled Barbecue Tri-Tip Sandwiches

Light two chimneys of lump charcoal in the smoker. Bank the hot coals to one side to create a direct and indirect cooking zone.

Trim the tri-tip roast of silver skin and hard fat. Season generously with Plowboys BBQ Bovine Bold Rub, pressing the seasoning into the meat.

Place the tri-tip over direct heat and sear until charred on all sides, about 5 minutes total. If needed, raise or lower the charcoal bed to control the intensity of the sear.

Once color and texture are developed, move the roast to the indirect side of the grill. Continue cooking until the internal temperature reaches 125ºF.

Remove the roast from the grill and immediately brush all over with Firebug Mild Grillin’ Sauce. Let the sauce tack up as the beef rests for 5 minutes.

Slice the tri-tip in half to follow the natural grain change, then cut thin slices across the grain. For sandwiches, chop the slices into bite-sized pieces.

Serve on brioche buns with dill pickles. Add white sauce, slaw, or extra barbecue sauce if desired.