Famous Dave's Texas Pit BBQ Sauce Recipe

Some people may be getting ready to put away the grills as the weather cools down. In Arizona, this is not a reality. So, get your grills out for a BBQ this Labor Day Weekend. John Erlandson from Famous Dave's BBQ showed us how BBQ is done with these tasty flavors, so of course we wanted to share the recipe with you.

2 cups Famous Dave's Texas Pit BBQ Sauce
1 tablespoon prepared Horseradish
½ cup honey

Put all ingredients in a mixing bowl
Blend well with wire whip

2-3 lb Sirloin Tri-Tip
Rub
½ cup Brown Sugar
½ cup Famous Dave's Brisket Rub
· Salt, sugar, paprika, spices, dehydrated onion, dehydrated garlic, and molasses
1 Tablespoon Black Pepper
Hickory wood
Texas Pit Horseradish Sauce
· Famous Dave's Texas Pit BBQ Sauce, prepared Horseradish, honey

Seasoning and Smoking
Place Sirloin Tri-Tip on cutting board fat side up. Trim to 1/4" of fat evenly
Remove all Fat and silver skin from the Underside of the Tri-Tip
Firmly rub half (1/4 cup) of the brown sugar into the meat, covering the whole surface of the Tri-Tip
Firmly rub half (1/4 cup) of the Brisket Rub into the meat, covering brown sugar coating
Sprinkle seasoned Tri-Tip with 1½ teaspoon black pepper and press it into the rest of the rub
Flip the Tri-Tip over to reveal the top or fat side and repeat
***Smoke with fat-side up
*Fat side up allows the Tri-Tip to stay moist
Smoke for 1½ hours at 225 to 250 degrees, or until internal temperature reaches 125°-130°
*For more well done meat cook until 140° for medium or 150° for medium well
Grilling
Place Smoked Tri-Tip on grill fat side down. Grill 2-3 minutes or until fat is bubbling. Flip.
Grill for additional 2-3 minutes. Slather fat side with Texas Pit Horseradish sauce. Flip.
Grill 1-2 minutes or until sauce is caramelized. Slather with sauce. Flip.
Grill 1-2 minutes or until sauce is caramelized.
Let rest for 30-45 minutes at 170°
*Letting the meat rest will lock in the juices
Slicing
Slice the Tri-Tip against the grain in 1/8" strips
*If you slice with the grain, the meat will be chewy and not as tender