Smoked Tri-Tip Sandwich

posted in: Beef 0
Smoked Tri-Tip Sandwich
Smoked Tri-Tip Sandwich

Smoked Tri-Tip Sandwich

Smoked Tri-Tip Sandwich - Hickory smoked tri-tip sandwiches are a pure delicacy that everyone should have the pleasure of enjoying as often as possible. If you've been following my Blog then you know that this is the 6th of 12 USDA Prime Peeled Tri-Tip Roasts I bought at Costco a while back. I've been having fun experimenting with these Tri-Tip roasts trying all sorts of different ways to cook and/or smoke them. This time I chose to enjoy a couple delicious hickory smoked medium-rare Tri-Tip Sandwiches with all the trimmings. Start with an ample amount of thinly sliced smoked Tri-Tip served on a soft roll with your favorite toppings. I chose mayonnaise, horseradish, tomatoes, red onions, smoked aged cheddar cheese, lettuce, and sliced kosher dill pickles. Admit it ... that's one bodacious sandwich fit for a king or queen!!

Seasoned Tri-Tip Roast
Seasoned Tri-Tip Roast
Smoked Tri-Tip Roast
Smoked Tri-Tip Roast
Carved Tri-Tip on bias
Carved Tri-Tip on bias

Start by trimming any silver skin and excess fat from the peeled tri-tip roast. Rub the tri-tip on all sides with extra virgin olive oil before applying a liberal amount of Pete's Western Rub found in my new cookbook or your favorite beef rub/seasoning. Wrap the seasoned tri-tip with plastic and refrigerate overnight.

Preheat your wood pellet smoker-grill to 235ºF with Hickory BBQ wood pellets and smoke the tri-tip roast until the internal temperature reaches 145ºF (approximately 2 hours - time is for planning purposes only - always cook to internal temperatures). Rest the smoked tri-tip roast loosely under a foil tent for 15 minutes before slicing thinly against the grain.

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