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Smoked Tri-Tip Sliders Recipe Easy Homemade with Creamy Horseradish Sauce

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Tender smoked tri-tip served on soft slider buns with a creamy, tangy horseradish sauce. Perfect for casual gatherings and packed with bold smoky flavor.

Ingredients

Scale
  • 2–3 pounds tri-tip roast, trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon onion powder
  • 1 teaspoon brown sugar
  • 2 tablespoons prepared horseradish
  • ½ cup sour cream (120 ml)
  • ¼ cup mayonnaise (60 ml)
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • About 12 slider buns or small brioche buns
  • Optional toppings: sliced pickles, thinly sliced red onion, fresh arugula

Instructions

  1. Pat the tri-tip dry with paper towels. Rub olive oil evenly over the surface.
  2. In a small bowl, mix garlic powder, smoked paprika, black pepper, salt, onion powder, and brown sugar.
  3. Generously coat the tri-tip with the spice rub, pressing it in with your hands. Let rest at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C). Add wood chips such as oak or hickory.
  5. Place tri-tip on the grate fat side up once smoker is ready.
  6. Smoke the tri-tip until internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 to 2 hours.
  7. Remove tri-tip from smoker and tent loosely with foil. Rest for 15-20 minutes.
  8. While meat rests, whisk together horseradish, sour cream, mayonnaise, lemon juice, Worcestershire sauce, salt, and pepper in a bowl. Adjust seasoning to taste.
  9. Slice the tri-tip thinly against the grain into about ¼-inch (6mm) slices.
  10. Lightly toast slider buns on smoker or grill for 1-2 minutes.
  11. Spread a generous spoonful of horseradish sauce on the bottom bun, layer sliced tri-tip, add optional toppings, and cap with top bun.

Notes

Use a meat thermometer for perfect doneness. Let rub sit on meat for 30 minutes before smoking. Rest meat after smoking to retain juices. Slice against the grain for tenderness. For extra smoky flavor, brush buns with melted butter mixed with smoked paprika before toasting. If no smoker, use grill with wood chips or oven with a sear finish. Sauce tastes better after resting in fridge for a few hours. Store leftovers wrapped in foil in fridge up to 3 days.

Nutrition

Keywords: smoked tri-tip, sliders, horseradish sauce, backyard cookout, easy smoked meat, tri-tip recipe, creamy sauce, party food

Find it online: https://tastypierecipes.com/smoked-tri-tip-sliders-recipe-easy-homemade-with-creamy-horseradish-sauce/