Directions

1. Combine the vinegar, salt, and sugar in a small saucepan over medium-heat and bring to simmer.
2. Thinly slice the red onions and place in a bowl or mason jar.
3. Pour the vinegar mixture over the onions and stir to combine. Refrigerate overnight.
4. Cover tri tip with olive oil and rub with dry ingredients.
5. Smoke the tri tip at 225°F degrees until the internal temperature reaches 115°F (about 45 minutes).
6. Remove from the smoker and sear the tri tip over direct heat around 500°F degrees until an internal temperature of 125-130°F degrees is reached.
7. Remove the tri tip, wrap in foil, and let rest for 10-15 minutes before slicing.
8. Spread some mayo on the toasted buns, pile some sliced tri tip on there, top with pickles, BBQ sauce, and pickled red onions. Dig in!