Ingredients:

• 2 tablespoons paprika (24 twists)
• 2 teaspoons chili powder (8 twists)
• 1/2 teaspoon cayenne pepper (2 twists)
• 1 tablespoon cumin (12 twists)
• 2 tablespoons dark brown sugar
• 1 teaspoon garlic powder (4 twists)
• 1 teaspoon onion powder (4 twists)
• 1 1/2 tablespoons brisket rub (18 twists)

For the Chimichurri Sauce:

• 2 tablespoons chimichurri (24 twist )
• 1/4 teaspoon brisket rub (1 twist)
• 1/2 tablespoon minced garlic
• 2 tablespoons red wine vinegar
• 4 tablespoons olive oil

Instructions: 
1. Prepare the Rub:
• In a small bowl, combine the paprika, chili powder, cayenne pepper, cumin, dark brown sugar, garlic powder, onion powder, and brisket rub. Mix well to ensure the spices are evenly distributed.
2. Season the Tri-Tip:
• Generously coat the tri-tip with the spice rub, making sure to cover all sides. Let the meat sit at room temperature for about 30-45 minutes to allow the flavors to penetrate the meat.
3. Preheat the Pellet Smoker:
• Preheat your Pellet Smoker to 225°F (107°C).
4. Cook the Tri-Tip:
• Cook in the preheated Pellet Smoker until the internal temperature reaches 125°F (52°C) for medium-rare, which should take about 1.5 to 2 hours depending on the size of the tri-tip.
5. Sear the Tri-Tip:
• Remove the tri-tip from the grill and let it rest for about 10 minutes. While res
ting, heat the Pellet Smoker to 450 (232°C)
• Sear the tri-tip on all sides until a nice crust forms, about 2-3 minutes per side.
6. Prepare the Chimichurri Sauce:
• In a small bowl, combine the chimichurri, brisket rub , minced garlic, red wine vinegar, and olive oil. Stir well to blend the flavors together.
7. Serve:
• Slice the tri-tip against the grain and serve with a generous drizzle of the chimichurri sauce on top. Enjoy!