Tri Tip Burnt Ends

Tri-tip burnt ends are a well-defined variation made from a trimmed tri-tip roast, which is then prepared using a smoking method that yields intense flavor.

And, then transferred to a simmering butter bath. The result is always a smoky, sweet, and peppery treat on its own.

Tri Tip Burnt Ends

However, they are also ideal for topping mac and cheese or stews.

Burnt ends are simply a must-have for people who love and enjoy a finger-licking delicious barbecue.

In my opinion, tri-tip burnt ends represent the only way you can bring your taste buds to BBQ dreamland, and this goes for whatever your desired application might be.

What Is Tri-Tip Roast?

For several years, the tri-tip was included in the ground beef pole, and as such, in comparison with the sirloin steaks or the rib-eye, it is rather unknown.

Traditionally, butchers cut up the whole carcass themselves. There’s limited space on their counter, so the space would be kept for only the prime and costly cuts.

The rest were chucked on the ground beef pile or taken home for their families.

Presently, as a result of most meat being cut and packaged as a whole by big manufacturers, more or less every cut is available, and you can find it at both supermarkets and butchers alike.

This is actually to our advantage, given that tri-tip is actually one of the greatest smoking meats.

It is one of the best steaks for grilling if shared into steaks.

A group of butchers started spit-roasting the tri-tip back in the 1950s in California, and they did it alongside ready-to-go hamburgers.

In no time, it became a new favorite and profitable ‘grab and go’ hot food that was provided for the masses.

Immediately after the word got out, people began to ask for it as a joint that they could cook at home for friends and family.

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And that was when the huge interest in tri-tip started and grew.

What Are Burnt Ends?

Burnt ends are simply cubed-up slices of smoked point meat from the point of the brisket.

They are cubed, then sauced, and placed back into the smoker to sear, which will yield a juicy and succulent beef bite.

They are said to have been brought from Kansas City by a few early BBQ explorers.

You can get to taste the version of the KC origin story at Jack Stack or Joe’s Kansas City (formerly Oklahoma Joe’s).

Tri-Tip Burnt Ends

  • Category: BBQ
  • Prep Time: 10 minutes
  • Cook Time: 2–3 hours
  • Servings: 8

Tri-tip burnt ends will definitely satisfy any and all your meat cravings, and this goes the same no matter how you serve them.

From simple preparation to extreme caramelization and soft glaze, in no time, these special cubes of beet will become a favorite amongst a lot of barbecue lovers.

That being said, I will say it is now time to crack open a cold beer and switch on the grill, as these delectable cubes of beef are simply one cooking session away.

What to Serve With Tri Tip Burnt Ends

This meat is so mouth-watering. It is very likely that you will eat it straight off the cutting board, dipped in white BBQ sauce.

However, if you want to be more civilized, you can just serve it with sides for dinner, a BBQ, or a party.

Below are some great side dishes you can serve it with:

  • Smoked mac and cheese, which is something you can just throw on the smoker right next to your tri-tip.
  • Pasta salad with Greek yogurt dressing
  • Blue cheese salad: This is more or less a chopped wedge salad.
  • Red white and blue cheese potato salad—you will definitely love this.
  • Baked sweet potatoes
  • Instant Pot mashed potatoes
  • Air fryer baked potato
  • Sautéed mushrooms; this is a great option to be paired with beef.
  • Crock Pot creamed corn
  • BBQ baked beans
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Storing Tri-Tip Burnt Ends

When it comes to storing your smoked tri-tip, just place the leftovers in a tightly sealed container in the fridge.

And it can last for up to 7 days. You can actually eat your leftover tri-tip cold or reheat it.


In the case of reheating the leftovers, just drop the slices in boiling beef broth for 30 seconds.

This helps heat up the tri-tip without overcooking it. It will help keep it juicy and succulent.

You can just eat the slices all by yourself, or you can decide to use them to make a delectable tri-tip sandwich.

Final Thoughts on Tri-Tip Burnt Ends

The tri-tip roast is a West Coast favorite, and its popularity has increased in no time.

It provides great value for money and a massive train of flavors when marinated or rubbed with the right ingredients.

And, the interesting thing about this roast is that you can cook it in any way you like; basically, it is based on your preference.

This will then be the wrap-up of this guide, as you now have the best recipe for your delicious tri-tip burnt ends.

Tri Tip Burnt Ends

Tri-Tip Burnt Ends Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes

Tri-tip burnt ends are a well-defined variation made from a trimmed tri-tip roast, which is then prepared using a smoking method that yields intense flavor.


  • Tri-tip roast
  • ½ stick of butter (sliced)
  • Duke’s mayo
  • Small brisket rub
  • Small Spellbound Rub
  • Kinda Sweet Sauce


  1. First, you are to preheat the grill or smoker to 275 degrees Fahrenheit.
  2. After that, proceed to cut off any excess fat from the tri-tip roast, then coat it completely with a thin layer of mayo as your binder.
  3. Now, get the brisket rub and season the meat to taste.
  4. Don’t worry; this piece can handle a heavy dose of seasoning given that it is a larger cut of meat.
  5. Afterward, ensure that you allow the roast to sit for 10 to 15 minutes for the rub to completely stick.
  6. With that being done, smoke until the internal temperature reaches 185 degrees F. This should take around 2 hours.
  7. After that, allow the roast to rest for 10 minutes, then cut into 1-2 inch cubes.
  8. I strongly suggest that you try as much as you can to keep them all around the same size.
  9. That being done, you are to now get a disposable pan or baking dish and add your beef, Kinda Sweet Sauce, Spellbound Rub, and butter to it.
  10. After that, toss to coat all of the meat in the sauce, then place it back on your smoker for 30 minutes and make sure it is covered.
  11. Afterward, uncover, stir, and then smoke it until the meat is able to fall apart with little pressure.
  12. Keep in mind that this has to be done uncovered. And, before serving, just stir one last time.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 139mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 6g

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