Cooked BBQ burnt ends, plated with sides and sauces

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.

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Tri-Tip Burnt Ends

Chef Tom Jackson @ All Things BBQ

Servings

12

Prep Time

10 minutes

Cook Time

3 hours

Calories

410

Cuisine

BBQ

Category

Entree

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

Ingredients

  • 2lb Creekstone Farms Tri-Tip
  • Bear & Burton’s W Sauce (Worcestershire)
  • Yoder Smokers Beef Rub
  • Meat Mitch Whomp BBQ Sauce

Directions

  1. Preheat the smoker to 375ºF, set up for smoking.

  2. Slather the tri-tip roast with a thin layer of Bear & Burton’s W Sauce. Season generously with Yoder Smokers Beef Rub.

  3. Place the tri-tip on the second shelf of the grill. Smoke until probe tender, about 203ºF internal temperature, which takes around 3 hours.

  4. Remove from the grill and rest briefly. Slice the roast into 1 ½-inch cubes. Toss the cubes in Meat Mitch Whomp BBQ Sauce.

  5. 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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