Smoked Tri – Tip Recipe
WITH CHIMICHURRI
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Ingredients
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Beef
Wood & Smoking
Chimichurri
Finishing
Method
Beef
- 1
Trim and season
Inspect the tri-tip and remove any large silver skin or excessive fat, leaving a thin cap for flavor. Pat the roast dry with paper towels. Rub 1 tablespoon olive oil all over to help the seasoning adhere. Mix 2 tablespoons kosher salt, 2 teaspoons coarsely ground black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder; evenly coat the entire surface of the tri-tip and press the rub into the meat. Let rest at room temperature for 30–45 minutes while you prepare the smoker (or refrigerate up to overnight and bring to room temp before smoking).
Wood & Smoking
- 2
Prepare smoker
Preheat your smoker to 225°F (107°C) for low-and-slow smoking. If using a grill, set up for indirect heat and maintain roughly 225–250°F. Add 2 cups of soaked or dry wood chunks/chips (oak or hickory for classic flavor; fruitwoods like apple or cherry for milder sweetness) to the smoker/firebox so they produce a steady, thin smoke.
- 3
Smoke the tri-tip
Place the seasoned tri-tip fat-side up on the grate away from direct heat. Insert a probe thermometer into the thickest part of the roast. Close the lid and smoke until the internal temperature reaches 125°F for rare, 130–135°F for medium-rare, or 140°F for medium; target 130–135°F for optimal tenderness (this will take about 60–90 minutes depending on size and smoker). Maintain 225°F and add wood as needed to sustain smoke.
- 4
Sear (reverse sear option)
When the tri-tip reaches 10–15°F below your target final temp (about 115–120°F if aiming 130–135°F), transfer it to a very hot cast-iron skillet or place over direct high heat (500°F) to sear, or increase smoker/grill temp to 500°F. Sear 1–2 minutes per side to develop a deep crust, rotating on edges to render and brown fat. Use tongs; avoid piercing the meat repeatedly. Aim to bring final internal temperature to your target (130–135°F for medium-rare).
- 5
Rest
Remove tri-tip from heat, place on a cutting board, and top with 1 tablespoon butter (optional). Tent loosely with foil and rest for 15–20 minutes to allow juices to redistribute. Reserve any juices that collect on the board for finishing if desired.
Chimichurri
- 6
Make chimichurri
While the tri-tip smokes (or up to 24 hours ahead), combine 1 cup packed flat-leaf parsley, 1/2 cup packed cilantro (optional), 2 tbsp fresh oregano leaves, and 4 minced garlic cloves in a food processor or finely chop by hand. Pulse briefly if using processor so herbs stay slightly textured. Transfer to a bowl and stir in 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 3/4 cup extra-virgin olive oil, 1/4 tsp crushed red pepper flakes, 3/4 tsp kosher salt and 1/2 tsp coarsely ground black pepper. Taste and adjust salt, acidity or oil as desired. Let sit at room temperature for at least 20 minutes to meld flavors; refrigerate if making ahead, then bring back to room temp before serving.
Finishing & Serving
- 7
Slice against the grain
Locate the grain of the tri-tip (it changes direction in the triangular cut). Slice the roast thinly (1/8–1/4 inch) against the grain for the most tender bites. Arrange slices on a platter, spoon chimichurri generously over the meat or serve chimichurri on the side. Garnish with chopped fresh parsley. Serve immediately.