Tri Tip Burnt Ends
Chef Tom takes some left over Tri Tip and makes tender, smoky tri-tip burnt ends tossed in BBQ sauce and caramelized on the grill. Big flavor in less time than brisket.
Tri-Tip Burnt Ends
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
BBQ
Author
Chef Tom Jackson @ All Things BBQ
Servings
12
Prep Time
10 minutes
Cook Time
3 hours
Calories
410
Chef Tom takes some left over Tri Tip and makes tender, smoky tri-tip burnt ends tossed in BBQ sauce and caramelized on the grill. Big flavor in less time than brisket.
Ingredients
-
2lb Creekstone Farms Tri-Tip
-
Bear & Burton’s W Sauce (Worcestershire)
-
Yoder Smokers Beef Rub
-
Meat Mitch Whomp BBQ Sauce
Directions
Preheat the smoker to 375ºF, set up for smoking.
Slather the tri-tip roast with a thin layer of Bear & Burton’s W Sauce. Season generously with Yoder Smokers Beef Rub.
Place the tri-tip on the second shelf of the grill. Smoke until probe tender, about 203ºF internal temperature, which takes around 3 hours.
Remove from the grill and rest briefly. Slice the roast into 1 ½-inch cubes. Toss the cubes in Meat Mitch Whomp BBQ Sauce.
Place the cubes in a foil boat, then return to the grill for 30 minutes to caramelize. Serve hot, with extra sauce on the side.
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