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Offset Smoker Smoked Tri-Tip

Prep Time10 minutes
Cook Time2 hours
Course: BBQ
Servings: 4

Equipment

  • 1 Offset smoker
  • 1 Charcoal Chimney Fire Starter
  • 1 8”x 10” Wire Oven Rack
  • 1 Disposable Aluminum Drip Pan
  • 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

  • Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.
  • 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.
  • 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.
  • 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

Serving: 4people | Calories: 525kcal | Carbohydrates: 10g | Protein: 2g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 2344mg | Potassium: 307mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1712IU | Vitamin C: 86mg | Calcium: 62mg | Iron: 2mg