American Wagyu Tri Tip

[rlozinak]

My SS give me this cut of meat and I want to cook it. But not sure if i should use the smoker or the Kettle with the Santa Maria attachment. Any recipes would be helpful.

[STEbbq]

I would cook it the same way you do your regular tri tips. I would also use the SM because….fun!

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/santa-maria-tri-tip-recipe/

[DaveD]

Agreed, treat it as you would any other tri tip. I've never used a Santa Maria rig so no input on that, but the ones I've made via a long sous vide (~8 hrs at 131F/55C) followed by a hot sear have been incredible.

[Troutman]

That’s perfection right there. I use this same method on all my large beef cuts, it’s nearly full proof. A child could do it 😂👍

[DaveD]

Totally idiot proof, and I am no ordinary idiot. Ideally suited for tri tip, too, given its irregular shape. Every spot the same temp in the SV.

[Attjack]

Hot and fast.

[shify]

I love a tri tip that is reverse seared which either the smoker or Santa Maria could accomplish. Even though I've never cooked on one, feel like the Santa Maria is more "true" to tri tip, so I'd probably lean in that direction but its six of one and half dozen of the other

[Michael_in_TX]

This "west coast" cut does seem to be making it across the United States. About a year ago, we started getting Select-grade cuts occasionally in HEB. Now we have a small bin -- to the immediate left of the full packer briskets -- that is dedicated to Prime-grade tri tips ($11.43/lb).

I've yet to give one a try.....it sure is an odd-looking piece of meat.

[DaveD]

Another reason why SVQ is a great choice for this cut - eliminates the weird shape issue because every bit of it will be the exact same temperature in a SV.

[Michael_in_TX]

DaveD Oh you're right! Sous vide now seems like an inevitability in my life.

[DaveD]

Michael_in_TX Resistance is futile.

[Donw]

With your Buffalo weather I’d let it decide how to cook it. If its nice then the Santa Maria but if cold and windy I’d let it stay comfy inside under the dome of your kettle. This is my criteria choosing which cooker to use even here in Maryland weather.

[UncleSpike]

Whatever you do, I want to see pictures of it...

[smokenoob]

I have picked out some prime tri tips that looked like wagyu. Like it slow smoked then seared!

[Purc]

I love Tri Tip reverse seared on my Kettle with the SnS with 1 chunk of wood for a little smoke. Agree on letting the local weather help you to decide which cooker you use. Either way you choose, enjoy.

[hoovarmin]

I would have always said reverse-sear all the way and still do love that method, but I tried one cooked like a brisket and it blew my doors off. Both would be terrific.

[Smoked Transistors]

Tri Tips smoked like a small brisket are killer. My last one i used an everything bagel rub with a chunk of post oak, and injected it with beef tallow, salt and white pepper in the tallow. OMG

[hoovarmin]

Smoked Transistors that sounds terrific. With the Wagyu Gold no need to inject - it's marbled like a prime ribeye!

[JoeSousa]

However you cook it my preference for the American Wagyu tri tips I have had is to cook it closer to medium than to rare. Shoot for ~135 degrees or so in the thicker part. I am not really a fan of the texture of these tri tips cooked to 120-125. And with the great marbling it will still be plenty juicy at 135 or even 140.

95% of the time I reverse sear my tri tips but have done a couple more santa maria style and they are excellent as well.

[Huskee]

I wouldn't smoke it, I'd go live fire to medium or medium rare.

[Attjack]

Yup. Not the best way. It's a steak. Cook it like one

[TripleB]

I'm with Cosmo, I would not smoke it.

I've done a few TTs using my SM setup on my PK360. It was fun. I'm a front sear guy and raising the TT up once you get the crust you want and let it finish to your desired internal temperature. I have a TT recipe under beef section. Give it a looksy.

Enjoy.

[McFlyfi]

I live in Santa Maria country, and have cooked a tri tip a week (or more) for at least the last 25 years. My current technique is on the S n S indirectly to 129, then reverse sear. That being said, I think cut of beef like that should be cooked in a way that you are confident of the results. I vote for whatever method you have the most confidence in.