Tender, Juicy and Packed with Flavor
Intermediate
4-5 Hours
See the full process in action
Tri-tip is a triangular cut from the bottom sirloin, known for its rich beefy flavor and relatively lean texture. It became famous in California barbecue culture, especially in Santa Maria style cooking, but it is now a favorite cut for grilling, smoking and slicing thin for sandwiches.
When cooked properly and sliced against the grain, it is incredibly tender. It has enough marbling to stay juicy, but it also responds well to bold seasonings and marinades, making it perfect for a smoked and seared sandwich build.
Choose one or offer all three. These pair extremely well with tri-tip.
Trim any thick silver skin if needed, but keep most of the fat for flavor.
Season the tri-tip generously with your rub of choice. Carnivore Red works especially well.
Place the seasoned tri-tip in a large zip top bag.
Add soy sauce, olive oil and lime juice.
Seal the bag and move the marinade around so it coats evenly.
Refrigerate overnight or up to 24 hours.
Preheat your smoker to 225 degrees.
Insert a temperature probe into the thickest part of the tri-tip.
Place the tri-tip on the smoker and cook until it reaches your preferred internal temperature.
Temperature Tips:
Medium rare can be a bit chewy for sandwiches.
Medium to medium well gives a more tender bite when sliced thin.
Pull the tri-tip when it is 10 degrees under your desired final temperature.
Let it rest for about 20 minutes.
While the tri-tip is resting:
Make your sauce of choice and refrigerate it until ready to use.
Slice your rolls. Hoagie rolls work great, but any sturdy bread will do.
Have cheese slices ready.
Heat a cast iron skillet or flattop grill over high heat.
You can also use a grill torch to superheat the surface quickly.
Sear the tri-tip on all sides until a deep crust forms.
Once seared, slice the tri-tip very thin. A deli-style meat slicer works beautifully.
Heat your cast iron skillet or flattop grill over medium-high heat.
Add oil to the flattop and cook the thinly sliced red bell pepper, green bell pepper, and yellow onion until they are tender and slightly caramelized.
While the vegetables are cooking, toast the cut sides of the rolls on the flattop until golden brown.
Flip and toast the outside of the rolls as well if you like extra crispiness.
Add provolone or your preferred cheese to the warm rolls so it begins to soften or melt.
Remove the grilled onions and peppers from the heat and set aside.
Layer the thinly sliced smoked tri-tip onto the toasted rolls.
Top the tri-tip with the grilled onions and peppers.
Spoon or drizzle your chosen sauce over the meat and vegetables.
Add any extra toppings you enjoy, or keep it classic and simple.
Serve warm and enjoy!
Add caramelized onions or grilled peppers for extra richness.
Pair with smoked beans, fries or a crisp salad.
These sandwiches also reheat well if the meat is sliced and stored separately.