Alright, if you’re looking for something to throw on the smoker that’ll knock everyone’s socks off, these Smoked Braised Beef Tips are it. We’re talking about tender, juicy sirloin steak that gets that perfect smoky flavor, then gets braised in a deliciously rich liquid that makes it melt in your mouth. It’s OFF THE CHAIN trust me!

What’s awesome about this dish is that it’s all about low and slow – you get that smoky goodness from the smoker, then you braise the beef in a savory, beefy sauce to make it fall-apart tender. Whether it’s for a casual family dinner or something to impress guests, these beef tips are it.

Ingredients for Smoked Braised Beef Tips

Sirloin Steak

  • We’re using sirloin steak here, cut into chunks. Why? Because it’s got just the right balance of tenderness and a bit of fat that holds onto all that smoky flavor. Plus, it’s perfect for braising because it gets super tender when cooked low and slow.

Avocado Oil

  • Before we season the beef, we’ll coat it with a little avocado oil. Not only does it help the seasoning stick, but it also gives the beef a nice crispness when it hits the smoker. You could use any oil here though.

Seasoning (Off the Chain All Purpose or Your Own)

  • You can either use my Off the Chain All Purpose Seasoning (it’s a game-changer) or you can throw together your own mix. I like to keep it simple with garlic powder, onion powder, smoked paprika, salt, and black pepper.

Beef Broth/Red wine

  • Once we’ve smoked the beef, we’ll braise it in a red wine/beef broth mixture to keep it juicy and packed with flavor. This is your braising liquid, and it’s what will turn those chunks of beef into something truly tender and savory. You can omit the wine but it adds a nice touch of acidity and sweetness that balances well with the beef.

Tomato Paste

  • A little tomato paste goes a long way here. It thickens the braising sauce and gives it a rich, slightly sweet flavor. Don’t skip this part – it’s one of those little ingredients that makes a big difference.

Worcestershire Sauce

  • This is optional, but a splash of Worcestershire sauce will do the trick. It adds this savory, tangy vibe that’s perfect with the beef.

Bay Leaves/Rosemary

  • Add some bay leaves and rosemary. They add a subtle, earthy, herby flavor to the braising liquid. Just make sure to remove them before serving, but trust me – they work their magic while the beef cooks.

Onion & Garlic

  • I always add onion and garlic to start any good braise. They form the flavor base for your sauce, and when you sauté them, they really bring out all those savory flavors that’ll soak into the beef.

How to Make Smoked Braised Beef Tips

Step 1: Get Your Smoker Ready

First things first – preheat your smoker to 225°F. You want that low and slow cooking method to get all that smoky flavor locked in. I like to use hickory or oak pellets, but you can use whatever pellets or wood you’ve got lying around. Just make sure it’s good for beef!

Step 2: Season the Beef

While the smoker heats up, grab your sirloin steak and coat it with a little avocado oil. Then hit it with your seasoning mix (whether it’s my Off the Chain Seasoning or your own blend). Rub that seasoning in, then let it sit for about 15-20 minutes so it can soak up all those flavors.

Step 3: Smoke the Beef

Now, toss the beef on the smoker. Let it go for 1-2 hours, flipping halfway through. The beef will soak up all that smoky goodness. Don’t worry about cooking it all the way through – we’re just building that smoky flavor here.

Step 4: Sear Beef/Deglaze pan

When the beef is finish smoking, increase the smoker temp to 300 degrees. Now let’s sear them. In a Dutch oven or braising pan, heat a little avocado oil over medium high heat. Add the smoked beef tips to the pan and sear them on all sides to get a nice crust. Remove them from the pan and sat aside. Add the chopped onion and sauté for about 5-7 minutes until it softens and starts to caramelize. Toss in the garlic and cook for another minute until it smells good.

Next, add in the tomato paste and cook it for a couple of minutes to deepen the flavor. Now deglaze the pan with the red wine (if using) or a portion of the beef broth, and Worcestershire sauce. Stir everything together, scraping up any browned bits from the bottom of the pot. Trust me, those bits are important!

Step 5: Add the Beef Back & Braise

Add the beef back to the pot. Toss in the bay leaves and rosemary. Add the rest of the broth or enough to cover the beef 3/4 of the way. Bring the liquid to a simmer, then reduce the heat to low and cover the pot. Let it braise for 2-3 hours or until the beef is fall-apart tender and all the flavors have come together.

Step 6: Finish It Up

Once the beef is tender, remove the pot from the heat. Discard the bay leaves and rosemary stems. Once cool enough, taste the gravy for seasoning. Salt & Pepper to taste. You’re ready to serve!

Serving Ideas

These Smoked Braised Beef Tips are amazing served over:

  • Mashed potatoes: The rich sauce and tender beef are a perfect match for mashed potatoes.
  • Rice: Rice will soak up that flavorful braising liquid.
  • Crusty bread: Perfect for mopping up all that savory goodness.

Tips for the Best Smoked Braised Beef Tips

  • Low and slow: The longer you let the beef smoke and braise, the more tender and flavorful it’ll be. Don’t rush it – let the beef do its thing.
  • Braise don’t boil: Do not add so much broth that your meat is covered. This will boil the meat instead of braise which will decrease the flavor.
  • Wine or no wine?: If you don’t have or don’t want to use red wine, no biggie – just use beef broth, and the braise will still be awesome.
  • No smoker? No problem!: Just skip straight to the searing part then braise in the oven. You can add some liquid smoke if you want that smoky flavor but these will still be delicious.

Serving Size & Storing Leftovers

This recipe makes about 4-6 servings. Perfect for a family dinner or meal prepping for the week. Leftovers will keep in the fridge for 3-4 days, or you can freeze them for up to 3 months. Just reheat gently with a little broth to keep the beef nice and juicy.

Conclusion

These Smoked Braised Beef Tips are the ultimate combo of smoky, tender, and full of flavor. Whether you’re cooking for the family or impressing your friends at a cookout, this dish is guaranteed to be a hit. So fire up the smoker, get that beef going, and enjoy a meal that’s off the chain!

Smoked Braised Beef Tips – Tender, Smoky, and Full of Flavor

Alright, if you’re looking for something to throw on the smoker that’ll knock everyone’s socks off, these Smoked Braised Beef Tips are it.
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Ingredients
  

Smoked Braised Beef Tips Recipe

  • 2-3 lbs Sirloin steak (cut into 1 to 1.5-inch cubes)
  • 2 tbsp avocado oil (or olive oil)
  • 2 tbsp Off the Chain Seasoning (or your own mix of 1tsp each of garlic powder, onion powder, smoked paprika, salt, and black pepper)
  • 2 cups Beef broth (or enough to cover 3/4 of meat)
  • 1 cup Red wine
  • 2 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs of rosemary
  • 2 Bay leaves
  • 1 Onion, chopped
  • 2-3 cloves garlic, sliced
  • Salt and pepper to taste

Instructions
 

  • Preheat your smoker to 225°F
  • Season the beef cubes with the seasoning mix.
  • Smoke the beef for 1-2 hours, flipping halfwaythrough. Remove beef, increase smoker temp to 300 degrees.
  • Sear beef in braising pan on all sides to get anice crust.
  • Remove beef. In same pan sauté onionsand garlic, then add tomato paste. Deglaze pan with red wine, andWorcestershire sauce.
  • Add beef cubes back and cover 3/4 of the waywith beef broth.
  • Add bay leaves and sprigs of rosemary.
  • Cover and Braise at 300 degrees for 2-3 hoursuntil tender.