This recipe calls for a reverse sear process for the tri-tip. Set smoker or grill up for indirect cooking and bring to 300° F.
While smoker is heating – about 30 min before grilling, coat tri-tip with binder (duck fat/oil) and apply seasoning liberally and allow to come to room temp.
Place tri-tip over indirect heat, for 45 minutes to one hour, until you have nice mahogany color and internal temperature is approximately 130°F.
Move tri-tip to direct heat and sear completely, remove from heat when tri-tip reaches an internal temperature of 135°F to 140°F.
Allow meat to rest approximately 15 to 20 minutes (internal temperature will rise 10°F during rest). After resting slice thinly – make sure to slice against the grain – as the tri-tip is triangular you will want to make sure slice accordingly.
In a small saucepan heat jus mix with one can of beef consumme over high heat until warmed. Remove from heat and add sliced tri-tip.
Warm butter and spread on rolls. Place buttered rolls face side down on a hot griddle and warm until a light crust appears.
Place thinly sliced tri-tip on roll, add peppers and Giardiniera, melt cheese on top.
Serve with side of jus for dipping and enjoy.