Ingredients
Scale
- 3 pound tri tip
- 1 tbsp hot sauce
- 2 tbsp SPG seasoning blend
- 1 tbsp active charcoal rub
- 1 large red onion
- 8 slices of cheddar cheese
- 8 slices of provolone cheese
- 1/2 cup of BBQ sauce
- Hawaiian Slider Buns
- 2 tbsp melted butter
Instructions
- Use hot sauce as a binder and season a tri tip with SPG (salt, black pepper and garlic powder) and an active charcoal rub.
- Smoke the tri tip at 225° F for 4 hours and spritz every hour with a barrel aged beer.
- Once the tri tip reaches an internal temp of 175° F, wrap it in butcher paper and place it back on the smoker for an addtional 90 minutes.
- When the tri tip reaches an internal temp of 200° F, remove it from the smoker and let it rest for 30 minutes.
- Dice up a large red onion and caramelize it by cooking it in a pan over med/low heat with butter for 20 minutes.
- Slice the tri tip against the grain then chop into bite sized pieces and place in a bowl with the caramelize onions and bbq sauce
- Place the mixture on some Slider Buns with cheddar and provolone cheese.
- Brush garlic butter on top then place back on the grill at 325° F for 15-20 minutes.
- Slice in and enjoy!
- Prep Time: 15 minutes
- Cook Time: 5 hours