Tri Tip Tacos on the Cotton Gin Smoker
This is one our family’s favorite, Tri Tip Tacos. These are simple to make and can be done on a number of different cooking devices. Today we used two, the Cotton Gin Smoker and the Big Green Egg. We hope you enjoy this recipe as much as we do!
· 2 – 2-3 LB Tri-Tips
· 1/8 Cup of Worcestershire Sauce
· 1/8 Cup of your favorite rub for each Tri-Tip.
· 2 Cups of Coleslaw Mix
· 1 Cup of Flat Leaf Parsley
· 1 Cup of Cilantro
· 1/2 Cup of Red Onions
· 3 Cloves of Garlic Minced
· 1/2 TSP of Red Pepper Flakes
· 2 TBSP Red Wine Vinegar
· 2 TSP Fresh Lime Juice
· 1/2 TSP of Pepper
· 1/2 TSP Salt
· 1/2 Cup of Olive Oil
Set up your drum for indirect cooking between 225 and 250 degrees.
For this cook, we used Post Oak chunks for the smoke. While the drum is coming up to temperature, trim your Tri-Tip free of any fat and silver skin.
Today we used the Worcestershire Sauce as our binder covering the meat completely. Then apply your rub liberally over the meat. Let the meat rest for at least 15 minutes.
Once the drum reaches temp, place your Tri-Tips on the grate. You want to use a good meat thermometer to monitor the temp, today we are shooting for 115 to 125 internal temperature.
For the Chimichurri Sauce, mix all of the ingredients above in a food processor with the exception of the oil. Once broken down thoroughly, drizzle in the oil while continuing to pulse your processor. Pulse until combined thoroughly.
I then setup the BGE for direct cooking on high heat, at least 600 degrees. Once you’ve reached your desired internal temp on the Tri-Tips, place them on the BGE to reverse sear. This takes about 3 minutes on each side. Then remove the meat to rest for at least 15 minutes.
While the meat is resting mix ½ cup of the Chimichurri Sauce with the 2 cup of coleslaw mix, combine thoroughly.
Slice the Tri-Tip against the grain in thin slices. Add the meat to a taco shell, top with the slaw mixture add more sauce if desired and enjoy!
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