Smoked Tri-Tip Sandwiches
 
 
Author:
Serves: 4-6
Ingredients
  • 1½ pound Tri-Tip
  • 2 teaspoons kosher salt (I use Diamond Crystal, if using Morton's decrease to 1½ teaspoons)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (mild)
  • 4 - 6 sandwich rolls, buns, or your favorite bread
  • mayonnaise
  • prepared horseradish
  • sweet onion slices
  • arugula
Preparation
  1. Pat meat dry with paper towels. Sprinkle both sides of meat with kosher salt. Place in the refrigerator (on a plate or rack) for 2-3 hours, uncovered.
  2. Heat smoker to 225 degrees. Just before cooking sprinkle meat with pepper, garlic powder and smoked paprika. Massage spices into meat.
  3. Place Tri-Tip directly on rack in smoker and cook for approximately 2½ hours, or until interior temperature reaches 145 degrees. If you prefer your beef more rare, shoot for 135 - 140 degrees. Let beef cool for 20 minutes or so, cover and transfer to the refrigerator to chill for a few hours before slicing into thin pieces. You may also choose to slice the beef before chilling (refrigerating firms it up and makes it easier to slice thin pieces). Serve with mayo-horseradish sauce, sweet onions, and arugula on your favorite rolls, buns, or sandwich bread.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/09/14/smoked-tri-tip-sandwiches/