Few cuts reward a little patience like tri-tip. We season it generously, smoke it low and slow to build deep wood-fired flavor, then crank the heat for a hard sear that locks in every drop of juice. A bright, garlicky chimichurri cuts through the richness perfectly — this one earns a permanent spot in your rotation.

Ingredients

For the Tri-Tip

• 1 (4–5 lb)Tri-tip, trimmed
• To tasteBeef dry rub (your favorite all-purpose blend)

For the Chimichurri

• 2 cupsFresh Italian parsley, packed
• 4 tspDried oregano (or ¼ cup fresh oregano leaves)
• 4 clovesGarlic, peeled and smashed
• 1 cupExtra-virgin olive oil
• ¼ cupRed wine vinegar
• ½ tspKosher salt
• ¼ tspFreshly ground black pepper
• ½ tspRed pepper flakes

Instructions

1. Season the meat. Coat the tri-tip generously on all sides with beef rub. Let it sit at room temperature for 30 minutes — this helps the seasoning penetrate and ensures even cooking.
2. Make the chimichurri. Add the parsley, oregano, garlic, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes to a blender. Pulse until coarsely chopped — you want texture, not a smooth purée. Taste and adjust seasoning. Set aside.
3. Preheat your smoker to 225°F. Let it come up to temperature with the lid closed for 15 minutes. If your smoker has a super smoke or enhanced smoke setting, now's the time to use it.
4. Smoke the tri-tip. Place the tri-tip directly on the grates and insert a meat probe into the thickest part. Close the lid and smoke until the internal temperature hits 125°F — this takes 60 to 90 minutes depending on the size of your roast.
5. Crank the heat. Pull the tri-tip off the grill and increase the temperature to 450°F. Let it preheat with the lid closed for 15 minutes.
6. Sear. Return the tri-tip to the hot grill and sear for 5 minutes per side with the lid closed. You're looking for a deep, caramelized crust.
7. Rest and slice. Remove from the grill and let the tri-tip rest for 10 minutes — don't skip this step. Slice against the grain and arrange on a platter. Spoon chimichurri generously over the top and serve the rest on the side.