Smoked Tri-Tip Recipe
There’s no doubt that when it comes to BBQ, tri-tip is California’s contribution. A well-prepared tri-tip is a versatile centerpiece for any meal. Add it to a salad, make a sandwich or simply slice and enjoy! However you do tri-tip, this recipe is a must-try. Using the Santa Maria rub from our friends at Pork Belly’s BBQ, this perfectly-seasoned wagyu tri-tip is simply delicious
Next, we applied a generous seasoning of the aforementioned Pork Belly’s Santa Maria Rub. Tri-tip gained its popularity in Santa Maria, CA which makes this seasoning the perfect accompaniment to this cut of wagyu tri-tip.
Once our tri-tip was nice and seasoned and our Big Green Egg MiniMax was at 275 degrees, our tri-tip was ready for smoking!
After reaching an internal temp of 115 degrees, the tri-tip was ready to be seared. Simply remove the Conveggtor (or crank the heat if you aren’t using a Big Green Egg) and let that grill get nice and hot!
Be sure to let your tri-tip rest before you cut into it! Also, don’t forget to always cut across the grain. We’d love to know what you think of this recipe! Be sure to review and comment below.
- 1 wagyu tri-tip roast
- Pork Belly’s Santa Maria rub
Cooking Instructions (Wagyu Burgers)
- Heat your grill to 275ºF, set up for indirect cooking
- Trim any excess fat and silver skin from the outside of the tri-tip
- Apply a medium layer of Pork Belly’s Santa Maria rub. Coat all sides with the rub. Let rest for 15 minutes.
- Add one chunk of red oak to cooking fire
- Smoke the tri-tip until the internal temperature reaches 115ºF. Remove from the grill, and cover loosely with foil.
- Remove conveggtor (if using a Big Green Egg) and Increase the grill temperature to 500ºF. Sear for about 3 minutes per side or until the tri-tip has an internal temp of 135 degrees
- Let rest for 5 to 10 minutes then slice in about 1/4inch slices across the grain