ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To make this delicious smoked Tri Tip steak sandwich recipe, it all begins by smoking or grilling the perfect Tri Tip Roast. These typically come around 2-2.5lbs and maybe a little bit challenging to find depending where you live. BUT if you see it, buy it!
Once you have your Tri Tip, you will want to trim off all the unwanted fat and silverskin from the outside surface. This will help you get your BQB rubs directly onto the meat which in turn is added flavour! Once your Tri Tip has been trimmed up, apply a thin coating of extra virgin olive oil to both sides followed by a generous coating of your favourite beef rub. On our smoked Tri Tip, we used our Postal Barbecue MAD COW rub which is the perfect bbq rub not only for this tri tip recipe but ALL things beef.. If you haven't tried it yet jump over to the store and pick some up.
Once your Tri Tip has been trimmed and seasoned with your BBQ rub, set up your grill for cooking between 225-250F. On a pellet grill just dial it in but if you are using a kettle grill, offset cooker, or propane grill simply set it up the same as you would for any other indirect cook. When your grill is sitting at your target range place the tri tip onto the grill then close the lid and let the tri tip smoke away until it reaches an internal tempreture of 115F.
While your tri tip is smoking away on the grill, grab a bowl and all the ingredients needed to mix together the spicy horseradish mayo. This sauce is amazing on the steak sandwich so don't skip over this! To thin down the sauce, we added a bit of pickle juice but you can swap that out and use apple cider vinegar or even just a bit of water if you like but the pickle juice gives it a nice tang which complements everything so well. Once the sauce is mixed, place it into the fridge and let those flavours blend together until it's time to use it.
With you Tri Tip now sitting around 115F, remove it from the grill and lightly tent it while you wait for your grill to come up to searing temperatures. For this cook we used the pallet grill so we pulled the sear bar to increase the temperatures of the sear zone and set the grill to High to help with our sear. Once it was good and hot, we seared off the tri tip for 1 minutes on each side, flipping each time as needed until our Internal temp reached around 125F. After the sear, let it rest about 10 minutes and during this time the tri tip will continue to increase in temperature giving you a final rested internal temp of around 130-132F. This is the temp that I like my tri tip.
Once it's rested slice it against the grains then build your Tri Tip Steak sandwich.