At a glance
Smoke a seasoned tri tip at 250°F until it reaches about 165°F, then cut it into 1 inch cubes. Toss them with barbecue sauce, brown sugar and butter, cover the pan and cook until the cubes reach 195°F to 200°F and are tender. Uncover for 15 minutes to set the glaze.
Traditional burnt ends come from the fatty point of a brisket, which means a long cook and a big piece of meat. Tri tip burnt ends deliver the same sticky, smoky, sweet bites in about four hours from a cut that fits on any smoker. They are perfect for game days and parties.
Why tri tip works for burnt ends
Tri tip has a rich, beefy flavor and enough marbling to stay juicy, but it is much leaner than brisket point. That is why the method changes: instead of slicing it at medium rare as you would for a steak, you keep cooking the cubes in a covered pan with butter and sauce until the connective tissue softens and they turn tender.
Cutting tri tip into cubes
Tri tip has two grain directions that meet near the middle. Cutting the roast in two where the grain changes, then cubing each piece, gives the most tender bites. Our guide on how to cut tri tip shows where the grain changes.
Recipe
Tri Tip Burnt Ends
- Prep
- 15 min
- Cook
- 4 hr
- Rest
- 10 min
- Total
- 4 hr 25 min
- Makes
- 6 servings
- Smoker 250°F (121°C)
- Cube at about 165°F (74°C)
- Tender at about 195°F to 200°F (91°C to 93°C)
Ingredients
Tri tip and rub
- 1 tri tip, about 2 1/2 to 3 lb (1.1 to 1.4 kg)
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tsp garlic powder
- 1 tbsp brown sugar
- 1 tsp smoked paprika
Glaze
- 1 cup (240 ml) barbecue sauce
- 1/4 cup (55 g) brown sugar
- 3 tbsp (45 g) butter, cubed
- 1 tbsp honey
Equipment
- Smoker
- Foil pan
- Foil
- Thermometer
Method
- Trim the silver skin and any thick fat from the tri tip. Mix the rub and season it all over.
- Heat the smoker to 250°F (121°C) with oak or hickory.
- Smoke the tri tip for about 2 to 2 1/2 hours, until it reaches around 165°F (74°C) and has a good bark.
- Cut the tri tip into 1 inch (2.5 cm) cubes and put them in a foil pan.
- Add the barbecue sauce, brown sugar, butter and honey and toss to coat.
- Cover the pan tightly with foil and return it to the smoker for 1 to 1 1/2 hours, until the cubes reach about 195°F to 200°F (91°C to 93°C) and feel tender when pierced.
- Uncover and cook for another 15 minutes to let the glaze thicken and set.
- Rest for 10 minutes, then serve.
Notes
- Tri tip is leaner than brisket point, so the covered stage with butter and sauce is what keeps these burnt ends moist.
- Cut across the grain where possible so each cube is tender.
Serving tri tip burnt ends
Serve them on their own with toothpicks, on white bread with pickles and onions, or over mac and cheese. Leftovers keep for 3 to 4 days in the fridge. Reheat them covered with a splash of stock. For more budget friendly burnt ends, try our bologna and Spam versions.
Frequently asked questions
How long does it take to make tri tip burnt ends?
About 4 hours at 250°F: 2 to 2 1/2 hours whole, then 1 1/2 hours or so cubed in the pan.
Why are my tri tip burnt ends tough?
They need more time in the covered pan. Keep cooking until a probe slides into the cubes easily.
Can I make tri tip burnt ends in the oven?
You can finish them in the oven at 275°F once the tri tip has been smoked. Cooking the whole thing in the oven works but loses the smoke flavor.