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Tri tip cooking in the smoker

Smoked Tri Tip with Chimichurri Recipe

Sage Sanchez
0
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This is a wonderful Smoked Tri Tip with Chimichurri sauce with all elements being made from scratch, including the rub and sauce.
Preparation 35 minutes
Cook 1 hour 20 minutes
Ready in 1 hour 55 minutes
Servings 6 Servings
CourseDinner
InfluenceSouth American
DifficultySeasoned
MethodSmoke

Ingredients

Beef Rub

  • 4 tablespoons finely cracked black peppercorns
  • 3 tablespoons salt flakes
  • 2 tablespoons caster sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder

Chimichurri

  • 2 oz fresh basil
  • 2 oz wild garlic
  • 1 clove garlic chopped
  • 1 chili seeded and chopped
  • 1 1/2 oz olive oil
  • 4 oz white wine vinegar
  • 1 teaspoon salt
  • 1 lemon juiced

Smoked Tri Tip

  • 2 1/2 pound tri tip
  • 3 1/2 oz salted butter
  • 6 cloves garlic
  • 3 sprigs rosemary

Equipment

  • smoker
  • chunk hickory
  • skillet

Directions

Beef Rub

  • Combine the cracked pepper, salt, sugar, paprika, and onion. Mix well then store in an airtight container.

Chimichurri

  • Blanch the basil and wild garlic in boiling water for 30 seconds, then remove and plunge into a bowl of iced water.
  • Place the garlic and chili, basil, and wild garlic into a blender along with the vinegar and olive oil then blend until smooth. Adjust the seasoning with lemon juice and salt.

Smoked Tri Tip

  • Prepare the tri-tip by trimming the fat and removing the sinew. Sprinkle a light coating of the rub all over the tri tip then set aside in a cool place for an hour.
  • Preheat the smoker to 230 degrees F (110 degrees C), then add some hickory chunks.
  • Place the rubbed tri tip in the smoker and smoke for 90 minutes or until the internal temperature reaches 135 degrees F (56 degrees C).
  • In a skillet add the butter, garlic cloves, and rosemary then bring to a gentle simmer.
  • Remove the tri tip from the smoker then add to the skillet. Spoon the flavored butter over the tri-tip for several minutes to sear the outside. This is a variation on the reverse sear method using frying rather than grilling to finish.
  • Remove the tri tip from the skillet and rest in a warm place for 30 minutes before serving.
  • Serve the tri tip sliced against the grain, topped with the chimichurri sauce.