Tri-tip is one of those cuts that rewards a little patience with big flavor. This recipe shows you how to smoke tri-tip on an offset smoker and finish it with a bright, tangy chimichurri sauce that ties everything together.
For the Chimichurri sauce:
Start with your tri-tip steaks by giving them a quick trim. Remove any silverskin and hard pockets of fat that won’t render down during the cook. Once the steaks are cleaned up, rub them lightly with yellow mustard, about 2 tablespoons per steak. The mustard won’t overpower the flavor, but it helps your seasoning stick and create that all-important bark. Season generously with Kosmos Q SPG rub, then follow up with Kosmos Q Texas Beef rub. Be sure to cover all sides, edges included, so every bite carries the same punch.
Next, set up your offset smoker for indirect heat at 290ºF (143ºC). Aim for a steady, clean-burning fire with just the right amount of smoke. Place the tri-tip steaks on the grate over the indirect side of the heat, close the lid, and let the smoke do its magic. Keep an eye on them as they take on color.
As the bark starts to form on the steaks, begin monitoring the internal temperature. You’re looking for them to reach about 100ºF (38ºC) before making your next move.
While you wait, you can whip up the chimichurri sauce. Mix 1/4 cup of Al Frugoni’s Original Chimichurri Mix with 3-4 tablespoons of red wine vinegar, just enough to form a paste. Let it sit for at least 15 minutes so the dry herbs can rehydrate and bloom. Then, add extra virgin olive oil and stir well until you reach your preferred consistency - looser for drizzling, thicker if you want it as a dipping or sandwich sauce.
When the steaks hit 100ºF (38ºC) internally, it’s time for the sear. Move them over to the direct heat side of your smoker or grill and let that high heat char the outside. This step builds rich, smoky crust and locks in the juices. Keep a close eye on the temperature. Pull the tri-tip off the heat once it hits 135ºF (57ºC) for a perfect medium-rare. Immediately wrap the steaks tightly in foil and let them rest for at least 30 minutes. This rest allows the juices to redistribute throughout the meat, making every slice tender and juicy.
After the rest, unwrap the tri-tip. The meat should be juicy with a rosy pink center, exactly what you want from this cut. Slice the tri-tip against the grain into thin strips, which makes it even more tender and highlights that beautiful smoke ring.
To serve, spoon over your homemade chimichurri. The herbs, tangy vinegar, and smooth olive oil bring out the beef’s natural richness and add a fresh, zesty kick. Whether you’re serving it as the star of the plate or piling slices into a sandwich, this smoked tri-tip will absolutely impress.
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