This smoked beef sandwich turned out absolutely unreal.
A half tri-tip from Sobeys was smoked low and slow, reverse-seared for crust, then thinly sliced using a Starfrit meat slicer for the perfect sandwich bite. Juicy, smoky beef stacked onto toasted bread with mustard and balsamic onions — this one was next-level.

🥩 Smoked Tri-Tip Sandwich Recipe
Ingredients:
• Half tri-tip (Sobeys)
• Maritime Madness Mighty Mesquite dry rub
• Hickory & maple pellets
• Vellagio bread
• French’s mustard
• Red onion
• Balsamic vinegar
Equipment Used:
• Pit Boss PB 150 pellet smoker
• Starfrit meat slicer
Smoker Instructions:
1. Season the tri-tip generously with Maritime Madness Mighty Mesquite dry rub.
2. Preheat the Pit Boss PB 150 pellet smoker to 250°F.
3. Smoke using hickory and maple pellets until the internal temperature reaches 120°F.
4. Increase the smoker temperature to 500°F and open the searing plate.
5. Sear the tri-tip until a light crust forms and the internal temp reaches 135°F.
6. Remove from the smoker and rest for 15 minutes.
Slicing the Beef:
• After resting, slice the tri-tip thin using a Starfrit meat slicer.
• Thin slicing made the beef incredibly tender and perfect for stacking on a sandwich.
Sandwich Build:
1. Toast Vellagio bread.
2. Spread French’s mustard on the toasted bread.
3. Fry sliced red onion in a pan with a splash of balsamic vinegar until soft and lightly caramelized.
4. Pile on the thinly sliced smoked tri-tip.
5. Top with balsamic onions, close it up, and enjoy.

This sandwich was out of control BBQ smoked beef deliciousness.
The smoke from the hickory and maple, the savoury punch from Mighty Mesquite, and the paper-thin slices from the Starfrit slicer made every bite juicy, rich, and insanely satisfying.

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