- 3–4 lb Tri Tip
- 1 ½ tbsp olive oil
- 1 tbsp fresh ground pepper
- ½ tbsp garlic powder
- 1/2 cup olive oil
- ¼ cup red wine vinegar (or more to taste)
- 1 cup fresh parsley
- ½ cup fresh oregano
- 4 cloves garlic
- 1 tsp red pepper flakes
- 1 tsp fresh ground pepper
- 1 tsp sea salt
- Juice of one lemon
- Combine the rub ingredients to make a “slather” and rub all over the trip tip.
- Smoke the Tri Tip on indirect heat at 250 degrees until an internal read thermometer like the Thermapen or the Thermopop reads 125 degrees for medium rare (remember it will continue to cook when you take it off the smoker)- this will take around 2 hours, depending on the thickness of your roast.
- Finish the roast on the direct side of your smoker or grill – place the tri tip on a grill heated to 400 degrees and let sear for a few minutes on each side, being careful not to overcook.
- While the Tri Tip is smoking (first part), make your Chimichurri sauce by putting all the ingredients in a food processor. Pulse the mixture only a few times to chop the mix up but DON’T PUREE (authentic Chimichurri is not a puree it is an oil based condiment).
- Let the Tri Tip sit tented under foil for 10 minutes so the juices can reabsorb and then slice the Tri Tip for serving. Serve with the Chimichurri.
NOTE: Tri Tip always produces a lot of blood when slicing- this is normal don’t be alarmed!
- Category: Beef
- Method: Smoking
- Cuisine: Grilling/BBQ
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