Description
Delicious smoke-roasted and seared tri-tip steak sandwiches from Dan Phelps of LearningToSmoke.com
Ingredients
Scale
For the meat:
- 1 tri-tip, trimmed
- BBQ rub of your choice (something with citrus is nice in this case)
For the sauce and sandwiches:
- 1 C mayonnaise
- 1/4 C prepared horseradish
- ~1 Tbsp balsamic vinegar
- 1 clove garlic, minced
- 2 small sprigs fresh rosemary, minced
- ~1 tbsp fresh lemon juice (to taste)
- Havarti cheese, arugula, and buns for serving
Instructions
- Preheat your smoker/grill to 250°F (121°C) using your Smoke X® thermometer and Billows® BBQ Control Fan.
- Season the tri-tip well with BBQ rub.
- Place the meat in the smoker, insert a probe into the thickest part, and set the high-temp alarm on the meat channel of your Smoke X to 127°F (53°C).
- Smoke the meat.
- Meanwhile, mix up the ingredients for the sauce and set aside.
- When the high-temp alarm sounds, verify the temperature with your Thermapen® ONE and, if the whole thing has reached temp, remove the meat from the smoker.
- Either heat a grill or turn the smoker up to direct-heat grilling mode.
- Put the meat back on the smoker or grill and sear the surface for 1-2 minutes per side to get a nice crust.
- Allow the meat to rest for 5–10 minutes. During this time, toast the buns on the grill.
- Slice the meat, dress the buns with sauce, and build your sandwiches! Serve!
