Gluten Free Smoked Tri Tip with Chimichurri Sauce

Gluten-Free Smoked Tri-Tip with Chimichurri Sauce is one of my favorite smoked meals to make! It was perfect for Father’s Day!

I get excited every time I turn my smoker on!  I love the big billowing smoke cloud that comes off of it in preparation for cooking!  Smoking tri-tip is one of my favorite things to smoke!  I want to love brisket but I just can’t get it to go the way I like it and I find that tri-tip is more tender and my family loves it.

This recipe is perfect for Father’s Day!

Let’s Cook!  Any Dad will love this smoked tri-tip with chimichurri cooked for him with his favorite side dishes! 

This is how we do it:

I cook the tri-tip for about 1 hour 30 minutes for a 3 lb roast.  It’s about 30 minutes per pound.  We use a thermometer and take it off when it reaches 125 degrees F.  I leave it unwrapped on the smoker and flip it over once at about the halfway point.  I also spray it with a mixture of apple cider vinegar, water, and coconut aminos.  

After that, you have a choice.  You can crank up your smoker to 450 degrees to create a sear to the outside, or finish it in a pan in the oven under the broiler, or could also sear it on your BBQ grill to keep the heat outside! 

You just want to sear it enough to get a yummy crust on it.  You could also sear it ahead of time.

 Let it rest for a few minutes then slice it up and serve it with chimichurri sauce and your favorite side dishes.

Do you want to make your neighbors jealous with this gluten-free smoked tri-tip like I do?  I enjoy getting messages from our neighbors asking what I am cooking once the plume of smoke heads over the fence.  What time is dinner ready?  What are you smoking?  Can we have a bite?  We have wine can we come over? Be prepared when you make this recipe you will make new friends! 

Tender and juicy tri-tip is a perfect meal for Father’s Day or any day!

HERE’S THE INGREDIENTS: 

• 1 Tri Tip Roast about 3 lbs
• 2 Tbsp BBQ Rub I used Flavor God everything.
• 1 Spray Bottle
• 1 cup of water
• 1/2 Cup Apple Cider Vinegar
• 1/4 Cup coconut aminos

​THE INSTRUCTIONS: 

• Turn your smoker on and set it to 230 degrees.
• Rub the Tri Tip with seasoning. I used Flavor God everything seasoning.
• Put the Tri Tip on the smoker and smoke for about 1 hour and 30 minutes. It’s about 25-30 minutes per pound. This is a good time to make your spray by combining water, apple cider vinegar, and coconut aminos in a spray bottle.
• At the 45-minute mark spray the Tri Tip and flip it over. You can spray it again after 1 hour if needed.
• Once your tri-tip has reached 125 degrees F you need to decide how you are going to do the SEAR! You have options: 1. Crank up the smoker to 450 degrees and smoke the meat until you have a nice crust. 2. Reverse sear it inside in a pan in your oven under the broiler. 3. Crank up your BBQ and sear it quickly to create a nice crust and keep the heat outside. The goal is not to overcook the meat so this is a quick process. 
• Remove from the smoker/BBQ/Oven and allow to rest 10-15 minutes before slicing. Enjoy!
• See the Chimichurri Recipe for the sauce 

HERE’S THE TRI-TIP RECIPE:

Gluten Free Smoked Tri Tip with Chimichurri Sauce

Recipe by Goodness Gracious Gluten FreeCourse: Dinner, LunchDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

3

hours 

Ingredients

• 1 Tri Tip Roast about 3 lbs
  2 Tbsp BBQ Rub I used Flavor God everything.
  1 Spray Bottle
  1 cup of water
  1/2 Cup Apple Cider Vinegar
  1/4 Cup coconut aminos

Directions

• Turn your smoker on and set it to 230 degrees.
  Rub the Tri Tip with seasoning. I used Flavor God everything seasoning.
  Put the Tri Tip on the smoker and smoke for about 1 hour and 30 minutes. It’s about 25-30 minutes per pound. This is a good time to make your spray by combining water, apple cider vinegar, and coconut aminos in a spray bottle.
  At the 45-minute mark spray the Tri Tip and flip it over. You can spray it again after 1 hour if needed.
  Once your tri-tip has reached 125 degrees F you need to decide how you are going to do the SEAR!
  You have options:
  1. Crank up the smoker to 450 degrees and smoke the meat until you have a nice crust.
  2. Reverse sear it inside in a pan in your oven under the broiler.
  3. Crank up your BBQ and sear it quickly to create a nice crust and keep the heat outside. The goal is not to overcook the meat so this is a quick process. 
  Remove from the smoker/BBQ/Oven and allow to rest 10-15 minutes before slicing. Enjoy!
  See the Chimichurri Recipe for the sauce 

THE CHIMICHURRI RECIPE:

​For the PRINTABLE CHIMICHURRI RECIPE click HERE 🙂

EQUIPMENT

• Blender

​INGREDIENTS  

• 1 Bunch Cilantro
• 1 Bunch Parsley
• 3 Cloves Garlic
• 1 Small Red Onion quartered
• 4 Limes Juiced
• 1 Pinch Salt and Pepper
• 1/2 Cup Red Wine Vinegar
• 1/2 Cup Avocado or Olive Oil

INSTRUCTIONS 

• Add all of the ingredients to a blender and blend to desired chunky-ness.
• Enjoy! 

If you like this recipe you might also like:

Medium Rare Strip Loin

Cast Iron Lamb Roast

As Always,

Best Wishes for Gluten-Free Dishes!

XO,

​

Michelle