Go Back
+ servings
Red Wine Marinated Smoked Tri Tip with Chimichurri Sauce
Print

Red Wine Marinated Smoked Tri Tip

An award-winning recipe for Smoked Tri Tip, made with a wine marinated smoked tri tip and smoked slowly to perfection.
Course Entree
Cuisine American, barbecue, bbq, meat
Keyword smoked tri tip, smoked tri tip recipe, tri tip, tri tip marinade, tri tip steak
Prep Time 2 hours
Cook Time 1 hour
Resting Time 15 minutes
Total Time 3 hours 15 minutes
Servings 4 servings
Cost $25.00

Ingredients

For the Tri Tip

  • 2 pound Tri Tip We use Snake River Farms
  • 1 tablespoon extra virgin olive oil

For the Marinade

  • 1 cup red wine , Syrah or Zinfandel
  • 1/3 cup Worcestershire
  • ¼ cup diced shallot
  • 2 cloves garlic, diced
  • 1 tablespoons fresh rosemary, diced

For the Rub

  • 1 tablespoon kosher salt
  • 1 tablespoon coarse ground pepper

Instructions

  • Trim excess fat off tri tip (see video for visual).
  • In a large zip lock bag add marinade ingredients and the trimmed tri tip. Seal tight and shake well to mix. Marinate for two hours, (up to 6) in a dish in the fridge, remembering to flip the marinade and bag halfway through the marinade time.
  • Remove meat from bag and discard marinade. Pat meat dry, remove excess rosemary and chunks. Mix the salt and pepper in a small dish and season roast.
  • Pre heat the smoker to 225 degrees F using a fruit wood like cherry or apple.
  • Add the tri tip. Cook for about one hour, until it reaches an internal temperature (IT) of 125 degrees for rare or 135 degrees for medium rare.
  • Pull from smoker and rest for 15 minutes (or wrapped and stored in a small cooler with NO ice to keep warm if done early or needing to be kept warm before serving).
  • Slice against to grain, this is key for tri tip due to the way the grains change along the tri tip. Serve with your favorite sauce.

Notes

Wood Choice: We like cherry wood for this