Game Day Eats: Slow-Smoked Tri-Tip Sliders

Slow-Smoked Tri-Tip Sliders

Tender smoked tri-tip, tangy barbecue sauce, and buttery Hawaiian rolls make these sliders perfect for game day, parties, or an easy weekend dinner.

Serves: 8–10
Cook time: 2–3 hours

Ingredients

• 1 tri-tip roast, about 2½–3 pounds
• 2 tablespoons olive oil
• 2 tablespoons steak seasoning or your favorite barbecue rub
• 12 Hawaiian rolls
• 1 cup barbecue sauce, plus extra for serving
• 6 slices smoked provolone or cheddar cheese
• ½ cup crispy fried onions or sliced pickles, optional

For the buttery topping:

• 3 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce

Instructions

1. Preheat your smoker to 225°F. Pat the tri-tip dry, coat it with olive oil, and season generously on every side.
2. Smoke the tri-tip until its internal temperature reaches 125–130°F for medium-rare, approximately 1½–2½ hours depending on its thickness.
3. Increase the smoker or grill temperature to high heat. Sear the tri-tip for 2–3 minutes per side, until it develops a deep crust and reaches 130–135°F internally.
4. Remove the tri-tip and let it rest for 15 minutes. Identify the direction of the grain—tri-tip has two grain patterns—and slice thinly against the grain.
5. Increase the smoker or oven temperature to 350°F. Slice the Hawaiian rolls horizontally, keeping the individual rolls connected.
6. Place the bottom half of the rolls in a baking dish. Layer with cheese, sliced tri-tip, barbecue sauce, and optional crispy onions or pickles. Add the top half of the rolls.
7. Combine the melted butter, garlic powder, smoked paprika, and Worcestershire sauce. Brush evenly over the rolls.
8. Cover loosely with foil and bake or smoke for 10 minutes. Uncover and continue cooking for 5–8 minutes, until the tops are golden and the cheese has melted.
9. Cut into individual sliders and serve hot with extra barbecue sauce.

Pro tip: The grain changes direction near the center of a tri-tip. Divide the roast where the grain shifts, then slice each section separately against the grain for the most tender bite.