Tri-Tip Burnt Ends are a quicker, more approachable take on a Kansas City barbecue classic. Instead of waiting all day on a whole brisket, this recipe starts with tender Creekstone Farms tri-tip, which cooks in just a few hours but still delivers the deep, smoky flavor and sticky-sweet finish you expect from burnt ends. The roast is first slathered with Bear & Burton’s W Sauce to add umami depth, then coated in Yoder Smokers Beef Rub for a bold seasoning crust. Smoked on the Yoder Smokers YS640s pellet grill until probe tender, the tri-tip is then cubed, tossed in Meat Mitch Whomp BBQ Sauce, and returned to the grill in a foil boat to caramelize. The result is bite-sized pieces of tender beef with a smoky bark, juicy interior, and glossy barbecue glaze. Perfect as a hearty appetizer, game-day snack, or backyard BBQ centerpiece, these tri-tip burnt ends prove you don’t need brisket to enjoy this iconic dish.
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What You’ll Love About This Recipe
- Shortcut Burnt Ends: Tri-tip delivers smoky flavor in less time than brisket.
- Big BBQ Flavor: Layers of W Sauce, beef rub, smoke, and sticky glaze.
- Tender & Juicy: Cooked to probe tenderness before caramelizing in sauce.
- Crowd Friendly: Bite-sized portions ideal for sharing at parties or cookouts.
- Simple Process: Only four core ingredients with straightforward steps.
