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Unlock the full potential of your offset smoker with this mouthwatering smoked tri-tip recipe. This lean cut, known for its bold, beefy flavor, becomes an absolute delight when infused with smoke and paired with a zesty chimichurri sauce. The best part? It’s incredibly easy to prepare and smoke, requiring just a few simple ingredients and minimal effort. In just 2 hours, you’ll have a tender, juicy tri-tip thatโs perfect for any backyard gathering. Get ready to elevate your grilling game with this straightforward and flavor-packed recipe!
Ingredients For Offset Smoker Smoked Tri-Tip
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For Offset Smoker Smoked Tri-Tip, you’ll need one tri-tip weighing between 2 to 2 1/2 pounds. To season, use 1 tablespoon each of onion powder, garlic powder, salt, and pepper.
Ingredients And Directions For Making Chimichurri
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To make Chimichurri, combine 1 cup of olive oil with 4 tablespoons of red wine vinegar. Add 1 cup of finely chopped parsley, 4 finely chopped garlic cloves, and 4 small fresh red chilies, deseeded and finely chopped. Mix in 2 teaspoons of dried oregano, 1 teaspoon of salt, and 1 teaspoon of pepper. Stir everything together until well combined.
Directions For Making Offset Smoker Smoked Tri-Tip
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Master the art of smoking with these directions for making Offset Smoker Smoked Tri-Tip. Season the tri-tip with your favorite rub, then slow-smoke it in your offset smoker until it’s tender and juicy, achieving a rich, smoky flavor perfect for any barbecue gathering.
Preheat Smoker
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Heat your offset smoker to 250ยฐF.
Prep Tri-Tip
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Bring tri-tip to room temperature, trim excess fat and silver skin, season with garlic powder, onion powder, salt, and pepper.
Smoke Tri-Tip
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Place on a wire rack in the smoker. Cook until internal temp is 120ยฐF for rare or 130ยฐF for medium-rare, about 2 hours.
Rest and Serve
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Let tri-tip rest for 10 minutes, slice against the grain, and top with chimichurri sauce.
Variations And Substitutions For Offset Smoker Smoked Tri-Tip
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Try using other tri-tip rubs โ While onion powder, garlic powder, salt, and pepper are the traditional seasonings for tri-tip, feel free to experiment with any beef rub, brisket rub, cowboy rub, or your favorite meat rub. Since smoking a tri-tip is more straightforward than smoking a brisket or pork shoulder, youโll have plenty of opportunities to try different rubs on future smoking sessions.
Experiment with other tri-tip sauces โ Tri-tip is a versatile cut of meat that pairs well with various sauces. While chimichurri or an oil-based herb sauce are classic choices, you can also explore other options like a blue cheese sauce, herb compound butter, or a red wine reduction. These alternatives can elevate the flavor profile of your smoked tri-tip and provide a unique dining experience.
Tips and Tricks for Offset Smoker Smoked Tri-Tip
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Use a smaller fire โ Tri-tip is a smaller cut, so it requires less time and a smaller, more manageable fire on your offset smoker. There’s no need for a large fire to smoke this cut.
Carve against the grain โ To avoid tough, chewy slices, always cut your tri-tip against the grain. The grain runs in two directions, so cut the tri-tip in half where the grain changes, then slice each section against its grain.
Use a wire rack and drip pan โ Placing the tri-tip on an 8โ x 10โ wire oven rack prevents it from sagging between grill grates and makes it easier to move. An aluminum drip pan under the tri-tip will catch drippings, simplifying cleanup.
