Play Video

Smoked Tri-Tip on a Big Green Egg

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

To cook this tri-tip, we set up a Big Green Egg MiniMax with a Conveggtor for indirect cooking.

Wagyu Tri-Tip with Pork Belly's Santa Maria Rub
Wagyu Tri-Tip with Pork Belly’s Santa Maria Rub

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!

Wagyu Tri-Tip smoking on a Big Green Egg MiniMax
Wagyu Tri-Tip smoking on a Big Green Egg MiniMax

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!

Wagyu Tri-Tip being seared on a Big Green Egg MiniMax
Wagyu Tri-Tip being seared on a Big Green Egg MiniMax

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.

Perfectly cooked tri-tip being sliced cross-grain
Perfectly cooked tri-tip being sliced cross-grain
Play Video
Ingredients
  • 1 wagyu tri-tip roast
  • Pork Belly’s Santa Maria rub
Cooking Instructions
  • 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
Share this Recipe

More Recipes

Smoked Beef Rib on a Big Green Egg
Wagyu burger with bacon-bourbon jam and fixings
Wagyu Burgers with Bacon-Bourbon Jam

Share this recipe

Your Cart
Your cart is currently empty.

Return to shop

2330 Proctor Valley Road, Chula Vista, CA 91914

(619) 482-2468