Tri Tip Burnt Ends

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.