Normally, I will smoke for a couple of hours then crank up the heat and hit 137ish on the temp for a nice medium. With this wagyu I would go lower. But the question is, should I go for a medium rare like a traditional tri-tip? Or should I try the brisket method since this has quite a bit of fat? Since I didn’t break the bank with this guy, I feel like I would be a bit more OK if it didn’t come out how I liked, but I’m trying something newand it would probably have the fat content to handle being cooked like a brisket. What are your guys thoughts?
by EmutheFoo
10 Comments
No clue but sounds like either way will taste good so lmk how it goes
Season with SPG, Put on BBQ at 275 until internal is 120, remove and sear in cast iron pan, rest, slice and enjoy.
I believe this is too good of a cut of meet to cook like a brisket.
One of the best meals I had last year was a wagyu tri tip that I reverse seared to medium rare. I think the sub tends to be on board with cooking them like a steak versus a brisket.
I always prefer tri tip closer to medium. It can be a little less tender when it’s medium rare or rare. With that one that might not be the case. Your original method is sound. That’s how I do tri tips all the time. 200 super smoke until it gets to about 110 internal then sear at 450 until it hits about 130. Let it rest for 10 minutes and it’s perfect.
Like others are saying, I would reverse sear it. Season it how you want, let it come up in temp while you prep your smoker. I like to smoke it at 225F until it gets to 120F internally (about an hour). I let it rest while I get a cast iron ripping hot. I sear it and bring it to medium. You can always throw it back on the smoker if you still need to cook it more and you don’t want to burn it in the pan.
I highly suggest whipping up a chimichurri to serve with it.
whichever way you go look up how to slice it, super weird grain pattern that needs to be cut as if its two pieces of beef
Reverse sear, medium rare.
Smoke til it’s around 120-ish in the middle then sear for a couple minutes a side.
Chill, slice thin, put some soy/sesame/garlic, rotisserie over coals until desired temp. Serve over 1:1 butter rice and some sliced green onion
Cast iron skillet.
Season, sous vide @ 130 for 2 hrs, sear over charcoal