Get those mouthwatering beefy nuggets without having to smoke an entire brisket with these Tri Tip Burnt Ends. Also known as Santa Maria steak, the tri tip roast cut is heavily marbled, making it similar to brisket in terms of tender, beefy flavor. The tri tip is slathered in mustard and Prime Beef Rub then smoked low and slow until tender and smoky. It's then cubed into bite-size pieces then smoked again in a luscious BBQ sauce with added Dr. Pepper, honey, Worcestershire, brown sugar and butter. The sauce caramelizes into delicious sweet and sticky nuggets that are sure to disappear in minutes.
Preheat your grill to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.
Rub the mustard all over the tri tip, then season with Pit Boss Prime Beef Rub.
Place the tri tip directly on the grill grates and smoke until the internal temperature reaches 165°F (about 2 1/2 hours).
Remove the tri tip from the grill and wrap it in Pit Boss Peach Butcher Paper. Return the tri tip to the grill and continue to smoke until the internal temperature reaches 200°F (an additional 2 ½ to 3 hours).
Remove the tri tip from the grill, and rest for 30 minutes, or rest and refrigerate overnight.
Increase the grill temperature to 275°F.
Cube into ½ inch to ¾ inch pieces, then place cubed tri tip in a large cast iron skillet.
Stir together BBQ sauce, Dr. Pepper, honey, and worcestershire sauce in a jar or mixing bowl, then pour over the cubed tri tip. Dot with butter, then sprinkle brown sugar over the top.
Place skillet on the grill grate, over indirect heat. Cook for 1 ½ to 2 hours, rotating pieces halfway through cooking. The sauce will reduce, coat and slightly char the tri tip. Remove from the grill and serve warm.
