Smoked Wagyu Tri Tip Recipe
This Smoked Wagyu Tri Tip is serious business…. Wagyu beef has been popular in competition bbq for many years. I started cooking wagyu because the marbling (fat content) makes for a better tasting, easier to cook brisket. I’ve found that you really have to try to ruin a piece of Wagyu beef whether it’s brisket, steak, or even burger; the taste and moisture content is superior to most beef on the market. I source my Wagyu from The Butcher Shop in Pensacola, Florida. My friend Kevin and his son Jordan run the shop, and they supply some of the best Wagyu I’ve found. Last week I had my first competition of the year, so I called Kevin to get an order in and he asked me if I was interested in trying some Wagyu Tri Tip. Of course I jumped on the chance because Tri Tip is rarely found in Mississippi and let me tell you this was some amazing beef.








Smoked Wagyu Tri Tip Recipe
Scale
Ingredients
- 2–3lb Tri Tip Roast
- 2 Tablespoons Killer Hogs AP Rub
- 1 Tablespoon Killer Hogs Hot Rub
- 1/2 Tablespoon Killer Hogs Steak Rub
- 3/4 cup Balsamic Vinegar
- 1/2 cup Olive Oil
- 1/2 cup Water
- 3 cloves Garlic minced
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Corse Ground Black Pepper
- 1/2 teaspoon Crushed Red Pepper
Instructions
- Season outside of Tri Tip roast with a generous layer of Killer Hogs AP Rub or simple salt, black pepper, and garlic. Allow the Tri Tip to come to room temperature for 1 hour flipping the roast over after 30 minutes.
- Add a light to medium layer of Killer Hogs Hot Rub followed by a light layer of Killer Hogs Steak Rub and rest for 15 minutes.
- Prepare Drum style smoker for indirect cooking at 325 degrees or other similar type indirect smoker.
- Combine Balsamic Vinegar, Olive Oil, Water, minced Garlic, salt, black pepper, and crushed red pepper in a small bowl for basting.
- Place Tri Tip roast on cooking grate and smoke until internal temperature reaches 128-130 degrees. Flip the Tri Tip and baste with the balsamic mixture every every 15 minutes for even cooking.
- Remove the Tri Tip from the grill once it hits desired doneness and rest for 15 minutes before slicing. Be sure to slice across the grain for serving.

Comments 7
It look good nice job
I’ve been grilling tri-tips since the early 1970s when I attended college
on the California Central Coast near Santa Maria where my mom’s
Swiss Italian ancestors settled in the US. What I like about this video
is the attention paid to the proper carving of the tri-tip. Most of the
how- to videos from the Eastern US don’t even give lip service to
carving.
I’ve been shopping at The Butcher Shop here in Pensacola! Best meat selection around! Small world, and awesome little shop with great meat!!
I know you cook to temp., but ballpark how long does this take to finish. I notice you don’t sear it either. Thanks.
Malcom,
I noticed you used honey in the video but didn’t include it in the ingredients below. How much honey do you add?
★★★★★
Would love to see you cook this on an actual Santa Maria Grill!
With two other experienced eaters to aid in the review, we all give this a 5! Amazing taste and texture. The bast was a home run and with re remainder drizzled over the sliced goodness I can say it’s the best tri-tip any of us had tasted. I have watched LOTS of Malcums videos and have learned some good stuff but once I started using the recipes it has brought happiness to the table.
★★★★★