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Wagyu Tri TIp Smoked Hot & Fast on my UDS Drum Smoker
#tritip #smokedtritip #howtobbqright
Smoked Wagyu Tri Tip
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.
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. At this point I rested the roast for 15 minutes to let the juices soak back into the meat.
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.
Connect With Malcom Reed:
#tritip #smokedtritip #howtobbqright
Smoked Wagyu Tri Tip
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.
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. At this point I rested the roast for 15 minutes to let the juices soak back into the meat.
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.
Connect With Malcom Reed:
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