Mastering Smoked Tri-Tip with Zesty Chimichurri: An Offset Smoker Guide
Prepare yourself for an extraordinary culinary experience with this incredible smoked tri-tip recipe. This isn’t just another meal; it’s a celebration of rich beef flavor, infused with aromatic smoke, and perfectly complemented by a vibrant, herbaceous chimichurri sauce. If you’ve been searching for the ultimate guide to smoking tri-tip on your offset smoker, look no further. We’ll walk you through every step to achieve a tender, juicy, and undeniably flavorful piece of meat that will impress even the most discerning palates.
But first, what exactly is a tri-tip cut of beef? Originating from the bottom “tip” of the sirloin, the tri-tip earns its name from its distinctive triangular shape. It’s a lean yet surprisingly flavorful cut, making it a favorite among BBQ enthusiasts. When prepared correctly, specifically sliced across the grain, this beef offers remarkable tenderness that stands out from other lean cuts. The magic truly happens when you smoke the tri-tip “low and slow” – a method where low heat and steady smoke transform the meat, intensifying its inherent beefiness and creating an incredibly satisfying texture. This technique ensures a succulent result that’s far superior to grilling alone, locking in all those heavenly meat-devouring desires.
To elevate this excellent smoked beef further, we introduce the delightful and piquant flavors of chimichurri. This famous meat sauce, hailing from Argentina – a country renowned for its exceptional beef culture – brings a refreshing, fruity, and herbaceous counterpoint to the rich, smoky profile of the tri-tip. Its bright acidity and fresh ingredients cut through the richness of the beef, creating a harmonious balance that will leave you craving more. This combination is a match made in culinary heaven, perfect for any gathering or a special weeknight meal.
For those looking to explore even more tri-tip ideas and expand their smoking repertoire, this cilantro coated version offers another fantastic take on this versatile cut, showcasing its adaptability to various flavor profiles.
Why You Should Try This Smoked Tri-Tip Recipe
- Unforgettable Flavor Profile: The primary reason to embark on this culinary journey is the truly incredible flavor! The fusion of the tri-tip’s intense, beefy, and smoky essence with the bright, fruity, and herbaceous notes of chimichurri creates a symphony of tastes. This combination is a true carnivore’s delight and a dream fulfilled for anyone who appreciates deeply flavored, perfectly cooked meat. The low-and-slow smoking process allows the tri-tip to absorb maximum smoke flavor, developing a beautiful smoke ring and a tender texture that can’t be achieved with quick grilling.
- Remarkably Easy to Prepare: Despite its gourmet appearance and taste, this smoked tri-tip recipe is surprisingly simple to execute. With just a few staple ingredients for both the beef rub and the chimichurri sauce, your prep time will be minimal. Both components are straightforward to put together, utilizing easy-to-find ingredients and uncomplicated instructions for both preparation and smoking. This makes it an ideal recipe for both seasoned pitmasters and those new to the world of offset smoking.
- Effortless Smoking Process: When it comes to using your offset smoker, this recipe stands out as one of the easiest. A typical 2 to 2 1/2 pound tri-tip usually takes only about 2 hours to smoke to a perfect medium-rare. Unlike larger cuts that require constant attention, flipping, or basting, the tri-tip is a relatively hands-off affair once it’s on the grate. Simply set it, maintain your smoker temperature, and let the magic happen. It truly is that easy – you can “set it and forget it” for most of the cooking time, allowing you to relax while your smoker does the hard work.
- A Versatile Crowd-Pleaser: Smoked tri-tip is an excellent choice for entertaining, family dinners, or meal prepping. Its unique flavor and tender texture make it a dish that consistently receives rave reviews. Pair it with a variety of side dishes, and you have a complete meal that feels special without requiring hours of complex preparation. The chimichurri adds a gourmet touch, making it suitable for more formal occasions while still being approachable enough for a casual backyard BBQ.
Ingredients For Smoked Tri-Tip
To craft the perfect smoked tri-tip, you’ll need just a few high-quality ingredients to let the natural flavor of the beef shine, enhanced by a simple yet effective rub:
- One – 2 to 2 1/2 pound tri-tip roast: Look for a good quality cut, ideally with some marbling for added flavor and moisture.
- 1 tablespoon onion powder: Adds a foundational savory note.
- 1 tablespoon garlic powder: A classic pairing with beef, enhancing its natural richness.
- 1 tablespoon each salt and pepper: Essential seasoning to bring out the best in the meat. Use freshly ground black pepper for superior flavor.
Ingredients And Directions For Making Chimichurri
This vibrant, fresh chimichurri sauce is the ideal partner for rich smoked beef. Its bright, zesty profile cuts through the meat’s richness, offering a burst of flavor in every bite. Here’s what you’ll need and how to prepare it:
- 1 cup olive oil: The base of the sauce, choose a good quality extra virgin olive oil for the best flavor.
- 4 tablespoons red wine vinegar: Provides the essential tang and acidity that brightens the sauce.
- 1 cup fresh parsley, finely chopped: The star herb, offering a fresh, green, and slightly peppery taste. Ensure it’s very fresh for maximum impact.
- 4 garlic cloves, finely chopped: For a pungent, aromatic kick. Adjust to your preference.
- 4 small fresh red chilies, deseeded and finely chopped: Adds a subtle heat and a pop of color. Deseeding reduces the spiciness; leave some seeds for more heat if desired.
- 2 teaspoons dried oregano: Contributes an earthy, slightly bitter undertone that complements the fresh herbs.
- 1 teaspoon salt: To season and enhance all the flavors.
- 1 teaspoon pepper: Freshly ground black pepper is recommended for the best aroma and taste.
Directions for Chimichurri: Simply combine all the ingredients in a bowl. Mix them thoroughly until well incorporated. For best results, let the chimichurri sit at room temperature for at least 30 minutes before serving to allow the flavors to meld beautifully. This can also be made a day in advance and stored in the refrigerator; just bring it back to room temperature before serving.
Directions For Making Smoked Tri-Tip on Your Offset Smoker
Achieving a perfectly smoked tri-tip is simpler than you might think. Follow these steps carefully for a tender, flavorful roast every time:
1. Prepare Your Offset Smoker: The first crucial step is to bring your offset smoker to the optimal temperature. You will want to maintain a consistent temperature of roughly 250 degrees Fahrenheit (120°C) throughout the entire smoking process. This low and steady heat is key to tenderizing the meat and infusing it with deep smoke flavor. Use your preferred smoking wood – oak, hickory, pecan, or cherry all work wonderfully with beef, imparting a distinct and delicious aroma. Ensure your firebox is set up to provide a clean, steady stream of thin blue smoke, which is ideal for flavor absorption.
2. Prepare the Tri-Tip Roast: For even cooking, allow your tri-tip to come to room temperature for about 30-60 minutes before smoking. This helps the meat cook more uniformly from edge to center. Next, carefully trim any excess hard fat or silver skin from the surface of the tri-tip. While a thin fat cap can add flavor, too much can prevent smoke penetration and create an uneven cook. Silver skin is tough and won’t render, so it’s best to remove it. Once trimmed, liberally apply the garlic powder, onion powder, salt, and pepper mixture all over the entire surface of the tri-tip, ensuring every inch is coated for maximum flavor.
3. Place the Tri-Tip onto the Smoker: Once your smoker has stabilized at 250°F and is producing clean smoke, it’s time to introduce the tri-tip. Place the seasoned tri-tip directly onto an 8” x 10” wire oven rack. This rack not only prevents the meat from sagging into the grill grates but also makes it significantly easier to handle and transfer the tri-tip on and off the smoker. Position the rack with the tri-tip into your smoking chamber. Insert a reliable meat thermometer into the thickest part of the tri-tip, avoiding any bone or large pockets of fat. Smoke the tri-tip until its internal temperature reaches 120°F (49°C) for a rare finish or 130°F (54°C) for a perfect medium-rare. This typically takes approximately two hours, but the exact time will depend on the thickness of your specific tri-tip and the consistency of your smoker’s temperature. Always cook to temperature, not just time.
4. Rest and Carve the Smoked Tri-Tip: Once your tri-tip reaches the desired internal temperature, carefully remove it from the smoker. It is absolutely essential to let the tri-tip stand and rest for at least 10 minutes before carving. This resting period allows the muscle fibers to relax and the juices to redistribute evenly throughout the meat, preventing them from spilling out when sliced and ensuring a moist and tender result. After resting, slice the tri-tip against the grain. As noted in our tips below, tri-tip has two different grain directions, so you’ll want to adjust your slicing angle accordingly to maximize tenderness. Serve the beautifully sliced smoked tri-tip with generous spoonfuls of the freshly made chimichurri sauce drizzled on top of each slice. Enjoy this masterpiece!
Variations And Substitutions For Smoked Tri-Tip
The beauty of smoked tri-tip lies in its versatility. While our classic rub and chimichurri are fantastic, feel free to experiment and customize this recipe to your liking:
Explore Different Tri-Tip Rubs: The onion powder, garlic powder, salt, and pepper combination is a timeless and delicious way to season a tri-tip. However, don’t hesitate to venture into other flavor profiles. Any quality beef rub, brisket rub, or “cowboy” rub would work exceptionally well. Consider a coffee-based rub for a deeper, earthier crust, or a spicy Cajun rub for a kick. Sweet and smoky rubs with a touch of brown sugar can also add a delightful caramelization. Since smoking a tri-tip is a relatively straightforward process compared to a brisket or pork shoulder, you’ll have ample opportunity to experiment with a variety of beef rubs on your next smoking adventure, finding your personal favorite.
Experiment with Other Tri-Tip Sauces: The tri-tip is a perfect canvas for a wide array of accompanying sauces. While the bright and zesty chimichurri or another oil-based herb sauce works beautifully to cut through the richness, there are many other excellent alternatives. I highly recommend trying a creamy blue cheese sauce for a tangy, decadent pairing, or a savory herb compound butter melted over the hot slices for an extra layer of richness. A classic red wine reduction sauce offers an elegant and deep flavor. For a more traditional BBQ feel, a tangy vinegar-based BBQ sauce or even a horseradish cream sauce can provide a wonderful contrast to the smoky beef. Don’t be afraid to get creative and find a sauce that perfectly matches your mood and palate.
Consider Wood Varieties: The type of wood you use for smoking will significantly impact the final flavor. While oak and hickory are robust choices for beef, milder woods like apple or cherry can impart a sweeter, fruitier smoke, especially if you prefer a less intense smoke flavor. Mesquite offers a very strong, distinctive flavor, which some might enjoy but can be overpowering for others. Experiment with different woods or even blend them to discover your preferred smoky profile.
Essential Tips And Tricks For Smoked Tri-Tip Success
Achieving a perfectly tender and flavorful smoked tri-tip involves a few key techniques. Keep these tips in mind to ensure your success every time:
Use a Smaller Fire for Precise Control: Because the tri-tip is a smaller cut of beef compared to massive briskets or complex racks of pork ribs, it requires less time on the offset smoker. This means the fire in your firebox can be substantially smaller and more manageable than what’s needed for larger cuts. A smaller fire allows for more precise temperature control at 250°F, prevents over-smoking, and makes it easier to maintain that desirable thin blue smoke. You don’t need a roaring inferno to smoke such a versatile cut of meat effectively; a well-managed, compact fire will do the trick.
Master the Art of Carving Your Tri-Tip: Slicing your tri-tip correctly is arguably the most critical step for ensuring a tender eating experience. Fail to cut against the grain, and your meat will be tough and chewy, regardless of how perfectly it was smoked. The unique challenge with tri-tip is that it has two distinct sections where the muscle grain runs in different directions—one section runs vertically, and another runs horizontally. The easy solution is to first identify the approximate point where these two sections meet. Make a clean cut to divide the tri-tip in half at this intersection. Then, you can easily slice each section independently, always cutting perpendicular to its specific grain. This simple and sensible technique guarantees maximum tenderness throughout the entire roast.
Utilize a Wire Oven Rack and Drip Pan for Convenience: Placing your tri-tip on an 8” x 10” wire oven rack before setting it in the smoker offers several benefits. Firstly, it ensures that the tri-tip won’t sag into or between the grill grates, which can lead to uneven cooking and sticking. Secondly, it makes moving the tri-tip around the smoker, and especially on and off the smoker, much easier and safer, preventing accidental drops. Furthermore, placing a disposable aluminum drip pan directly under the tri-tip on the ash tray will catch all the flavorful drippings. This not only keeps your smoker much cleaner, making cleanup a breeze (just toss the pan!), but also allows you to collect those delicious juices for use in other sauces or gravies if desired.
Invest in a Good Meat Thermometer: While cooking times are provided as a guideline, the most accurate way to achieve perfect doneness is by cooking to internal temperature. A reliable leave-in probe thermometer will allow you to monitor the tri-tip’s temperature without constantly opening the smoker, which helps maintain stable temperatures and consistent smoke. For maximum accuracy, ensure the probe is inserted into the thickest part of the meat, away from bone or fat.
Don’t Rush the Rest: As mentioned in the directions, the resting period is non-negotiable. It allows the muscle fibers to reabsorb the juices, ensuring a tender and moist final product. Skipping this step means all those delicious juices will run out onto your cutting board, leaving you with dry meat.
With these comprehensive instructions and helpful tips, you are now equipped to create a spectacular smoked tri-tip with chimichurri using your offset smoker. Get ready to enjoy a deeply satisfying, wonderfully tender, and incredibly flavorful beef dish that will become a staple in your BBQ repertoire. Happy smoking!
Offset Smoker Smoked Tri-Tip
Equipment
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1 Offset smoker
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1 Charcoal Chimney Fire Starter
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1 8”x 10” Wire Oven Rack
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1 Disposable Aluminum Drip Pan
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1 BBQ Tongs
Ingredients
- One – 2 to 2 1/2 pound tri-tip
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon each salt and pepper
Ingredients For Chimichurri
- 1 cup olive oil
- 4 tablespoons red wine vinegar
- 1 cup parsley, finely chopped
- 4 garlic cloves, finely chopped
- 4 small fresh red chilies, deseeded and finely chopped
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
Directions for Making Chimichurri
- Combine all of the ingredients together and mix well.
Instructions
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Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.
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Prepare the tri-tip – Bring the tri-tip to room temperature. Trim any excess fat and silver skin off the tri-tip. Liberally apply the garlic powder, onion powder, salt, and pepper.
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Place the tri-tip onto the smoker – Place the tri-tip on the 8” x 10” wire oven rack and place it into your smoker. Smoke until the internal temperature reaches 120 for rare or 130 for medium, roughly two hours, depending on the thickness of your tri-tip.
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Remove the tri-tip from the smoker – Let the tri-tip stand for 10 minutes before carving. Slice the tri-tip against the grain. Serve with the chimichurri sauce spooned on top of the slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.