Once seasoned, place in the fridge overnight uncovered. The next day we can make our wet rub. No salt, I like to add the salt separately so I know its properly seasoned. Rub the wet rub all over the tri-tip, coating it completely, and then wrap it in plastic and back in the fridge overnight.
Prep the horseradish cream.
For the sandwiches, slice the tri-tip as thin as you can against the grain and on an angle. Then toast a soft bun, a spoonful of the horseradish cream on the bottom bun, then the smoked tri-tip, a couple sliced of raw onion and one more dollop of the horseradish cream.
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|Serving Size: 1 Serving (545g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 488 (68%)|
|Amt Per Serving||% DV|
|Total Fat 54.2g||72 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 88.3mg||27 %|
|Sodium 8562.6mg||295 %|
|Potassium 1123.9mg||30 %|
|Total Carbohydrate 53.6g||16 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 39.8g|
|Protein 11.7g||17 %|
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Calories per serving: 714
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