Smoked Wagyu Tri Tip RecipeThis 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. Tri Tip is as common as Ribeye on the west coast, but in these parts no one cooks it. It’s actually the tale end of the sirloin roast, so normally it’s a lean cut of beef; but Wagyu beef is marbled with fat throughout. Traditionally Tri Tip is grilled over hot coals and sliced much like brisket. I wanted to go for more of a smoked flavor, so I fired up my drum cooker for this cook. After a good dose of Salt, Pepper, Garlic (My Killer Hogs AP Rub), I let the Tri Tip hang out for an hour to sweat. Once the seasoning worked on the outside I hit with a layer of my Killer Hogs Hot Rub followed by a coat of Killer Hogs Steak Rub for a corse texture on the outside. Once the drum was running at 325, I placed the Tri Tip on the grill. I made up a quick mopping sauce with Balsamic Vinegar, Olive Oil, garlic and some seasoning. – 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 Every 15 minutes I flipped the Tri Tip and basted with the balsamic mixture until the internal temperature reached 128 degrees. I used my Thermoworks DOT to monitor the internal temps. You can check out the Thermoworks DOT here >> At this point I rested the roast for 15 minutes to let the juices soak back into the meat. This is the most difficult part – but the rest is crucial! With Tri Tip you want to pay attention to how the grain is running throughout the roast. On the thinner end it runs pretty straight but as it gets wider the grain turns. You want to be sure to cut it across the grain for tender slices. I was blown away by the flavor and texture. It was rich, juicy and taste like beef is supposed too. The seasonings and balsamic mop combined perfectly with the wagyu flavor. It was the absolute best Tri Tip I’ve cooked! If you want to try it for yourself give Kevin or Jordan a call down in Pensacola at The Butcher Shopped and they’ll take care of you. Print
- 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
- 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.
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