Sep 04 2026
Restaurants›Silver Creek BBQ›Tri-tip Sandwich Recipe

Tri-tip Sandwich Recipe

Inspired by Silver Creek BBQ
Time2h 30m
Serves6

Just meat and bread, hand-cut, smoked tri-tip

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Ingredients

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Smoked tri-tip

Assembly

Method

Smoked tri-tip

  1. 1

    Trim and tie (optional)

    Pat the tri-tip dry with paper towels. If there are large thick fat deposits or an uneven shape, trim excess fat leaving a thin cap for flavor. Optionally tie the roast loosely with butcher's twine to promote even cooking.

  2. 2

    Apply oil and rub

    Rub the entire surface of the tri-tip with 1 tablespoon olive oil. In a small bowl mix kosher salt, coarse black pepper, garlic powder, and smoked paprika. Evenly coat the tri-tip with the dry rub, pressing it into the meat so it adheres.

  3. 3

    Preheat smoker

    Prepare your smoker for indirect cooking and preheat to a steady 225°F (107°C). Use oak or hickory for a classic flavor; add wood chunks or chips according to your smoker's instructions.

  4. 4

    Smoke the tri-tip

    Place the tri-tip fat-side up on the smoker grate. Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches 120–125°F (49–52°C) for medium-rare or 130–135°F (54–57°C) for medium. This typically takes 60–90 minutes for a 2-lb roast, but monitor temperature rather than time.

  5. 5

    Sear (reverse sear)

    For a crisp exterior, increase smoker/grill temperature to 500°F (or transfer to a hot hot grill or cast-iron skillet). Sear each side of the tri-tip 1–2 minutes until a deep crust forms and internal temp rises to desired final temp (125–130°F for medium-rare).

  6. 6

    Rest

    Remove the tri-tip to a cutting board, tent loosely with foil and rest 10–15 minutes. Resting redistributes juices and makes slicing easier.

  7. 7

    Hand-cut

    Identify the grain direction (tri-tip has two grain directions). Slice the roast thinly across the grain into 1/8–1/4-inch thick slices by hand. Keep slices warm. Discard twine if used.

Assembly

  1. 8

    Prepare rolls

    Split the sandwich rolls and lightly butter the cut faces. Toast the rolls cut-side down on a hot griddle or skillet until golden and slightly crisp, about 1–2 minutes.

  2. 9

    Dress (optional)

    If using pickles or BBQ sauce, place a thin layer of BBQ sauce on the bottom half of each roll (about 1–2 tablespoons per sandwich). Add pickles on top of sauce as desired.

  3. 10

    Build the sandwich

    Pile a generous portion of hand-sliced smoked tri-tip onto the bottom half of each toasted roll (about 5–6 oz meat per sandwich). If desired, drizzle a little extra BBQ sauce over the meat or serve sauce on the side.

  4. 11

    Finish

    Place the top roll on the meat, press gently, and serve immediately while warm. Offer extra BBQ sauce and pickles at the table.

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