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Smoked Wagyu Tri Tip Recipe


  • 23lb 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


  1. 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.
  2. 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.
  3. Prepare Drum style smoker for indirect cooking at 325 degrees or other similar type indirect smoker.
  4. Combine Balsamic Vinegar, Olive Oil, Water, minced Garlic, salt, black pepper, and crushed red pepper in a small bowl for basting.
  5. 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.
  6. 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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