Smoked Beef & Cheddar Sandwich! | Chuds BBQ

Pat the tri tip dry.

Trim the silver skin and excess fat from the tri tip, leaving some fat for flavor.

Season the tri tip with a heavy coating of Chuds barbecue steak rub on all sides.

Prepare the smoker and maintain a temperature of around 250°F.

Smoke the tri tip until it reaches an internal temperature of about 120°F.

In a bowl, mix milk and eggs together.

Add yeast and sugar to the milk and egg mixture, and mix well.

Incorporate bread flour, dough conditioner, and salt into the mixture and knead for a few minutes.

Add softened butter to the dough and mix for about 10 minutes until a smooth ball forms.

Place the dough in a greased bowl to rise for 1 to 1.5 hours until doubled in size.

Punch down the risen dough and divide it into 95-gram balls.

Shape each piece of dough into a tight round ball and place on a silpat-lined baking sheet.

Cover the dough balls with plastic wrap and let them rise for another 30 to 45 minutes.

Melt butter in a pan and add sweet onions with a pinch of salt.

Cook the onions low and slow for about 15 minutes until softened and browned.

Remove the caramelized onions from the heat and let them cool.

Once the dough has risen, brush the tops with an egg wash made of beaten egg and water.

Top the dough balls with caramelized onions, poppy seeds, and flaky salt.

Bake the buns in a preheated oven at 375°F until golden brown and cooked through.

Let the baked buns cool on a wire rack.

Equipment Needed

Spice Level:

Allergens