Slow-smoked, certified Angus beef tri tip, thick-sliced and tossed in our savory mop sauce.

Rub the tri tip roast with salt, black pepper, garlic powder, and onion powder evenly on all sides.

Season the Tri Tip

Preheat your smoker to 225°F (107°C) using your choice of wood chips for smoking, such as hickory or oak.

Prepare the Smoker

Place the seasoned tri tip in the smoker and smoke for about 4 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

In a saucepan, combine apple cider vinegar, beef broth, Worcestershire sauce, brown sugar, smoked paprika, cayenne pepper, salt, and black pepper.

Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes until slightly thickened.

During the last hour of smoking the tri tip, periodically mop the sauce over the meat every 20 minutes.

Once the tri tip reaches the desired doneness, remove it from the smoker and let it rest for 15 minutes before slicing it thickly against the grain.

While the meat is resting, lightly toast the sandwich buns on the grill or in the oven until golden brown.

On each bun, layer a generous amount of sliced tri tip, followed by sliced pickles, red onions, and leafy romaine lettuce.

Close the sandwich with the top bun and serve immediately with any remaining mop sauce on the side.