-Take your Tri-Tip and pat it dryyyy, then trim off any silver skin from the meat side and excess fat from the fat cap side.
-Generously season all sides with Chuds Steak Rub or your preferred seasoning.
-Fire up the pit with a classic post oak fire, maintaining a temperature around 250°F.
-Place the meat on the smoker and cook until it reaches an internal temp of 130°F (about 1.5 hours). Remove from the smoker and let rest.
-After resting, fire up your grill and sear the tri-tip on all sides for a few minutes total.
-Remove from the grill and slice as thinly as possible against the grain.
-Toast your onion buns, then spread the bottom bun with Arby’s Sauce.
-Pile on the sliced beef, then drizzle with warm cheese sauce.
-Add the top bun and enjoy!
Arby’s Sauce
-Combine all ingredients in a bowl and mix thoroughly.
-Adjust seasoning to taste.
Cheese Sauce
-In a saucepan, melt the butter over medium heat.
-Whisk in the flour and cook for a minute or two to form a roux.
-Slowly pour in the milk, whisking constantly, and bring to a simmer.
-Add the cheese and stir until smooth and melted.
-Season with a pinch of salt if needed.
Onion Buns
-In a stand mixer bowl, combine milk, eggs, and egg yolk. Mix until smooth.
-Add yeast and sugar, then mix again.
-Add flour, dough conditioner, and salt. Knead until a dough ball begins to form.
-Add softened butter and knead on medium speed for about 10 minutes until smooth and pulling from the bowl.
-Place dough in a greased bowl, cover, and let rise for 1 to 1.5 hours, or until doubled in size.
-Punch down the dough, divide into 95g portions, and shape into smooth balls by folding the seams underneath.
-Place on a lined baking sheet, cover, and let rise again for about 30 minutes.
-While the buns rise, finely chop the onion and sauté in butter with a pinch of salt over low heat until caramelized (about 15 minutes). Set aside to cool.
-Brush risen buns with egg wash, top with caramelized onions, and sprinkle with poppy seeds and flaky salt if desired.
-Bake in a 375°F oven for about 20 minutes or until golden brown.
-Transfer to a wire rack to cool before using.
