Prep time: 35 minutes | Cook time: 35 minutes | Serves: 6

Ingredients :

2 to 2½ pounds tri-tip roast, about 1½ inches thick
12 slices of French bread
Tri-Tip Barbecue Sauce
1 tablespoon black pepper
2 teaspoons garlic salt
1 teaspoon mustard powder
1 teaspoon paprika
¼ teaspoon cayenne pepper

Directions :

1. Mix all the rub ingredients in a bowl.
2. Press the rub into the roast meat, then cover the roast with plastic sheet
and let it refrigerate for at least 3 hours or up to 24 hours.
3. Soak a handful of oak, mesquite, or hickory wood chips
in water for at least 30 minutes.
4. Prepare the Traeger grill for direct and indirect cooking over medium heat (350
degrees F/ 175 degrees C to 450 degrees F/ 230 degrees C).
5. Drain the wood chips and add to the charcoal or to the
smoker box of grill, and close the lid.
6. When smoke appears, set the tri-tip directly over the fire, close the lid, and sear for 5 minutes on both sides, turning once. Move to indirect heat, close the lid, and grill over indirect medium heat for 20 to 30 minutes (medium rare) until the internal temperature reaches about 140 degrees F/ 60 degrees C.
7. During the last 30 seconds to 1 minute of grilling time, toast the bread over direct heat.
8. Remove from the hot grill and let rest for 5 minutes.
9. Cut the meat on the diagonal across the grain into thin slices. Build each sandwich with 2 slices of French bread, meat, and a dollop of sauce. Serve warm or at room temperature.
Per Serving: Calories 347; Total fat 17.7g; Sodium 1655mg; Total Carbs 6.8g; Fiber 1.2g; Sugars 2.8g; Protein