Smoked Wagyu Tri Tip Cooked Hot & Fast

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.