AMERICAN WAGYU TRI TIP
2.66
$111.72
Sale price
$111.72
Regular price
Skip to product information
AMERICAN WAGYU TRI TIP
$111.72
Sale price
$111.72
Regular price
Unit price
$42.00/lb
AMERICAN WAGYU TRI-TIP The Ultimate Backyard Showstopper
"If you want to blow your guests away at the next backyard barbecue, skip the brisket and grab a Foxglove American Wagyu Tri-Tip. Originally made famous in Santa Maria, California, this crescent-shaped roast combines the deep, beefy punch of a sirloin with the rich, buttery marbling of American Wagyu. While standard beef tri-tip can easily dry out on a grill, our Wagyu tri-tip is packed with intense intramuscular fat that melts during the cooking process. It self-bastes from the inside out, ensuring a spectacularly juicy, tender result every single time. It cooks in a fraction of the time of a brisket but delivers twice the luxury."
"If you want to blow your guests away at the next backyard barbecue, skip the brisket and grab a Foxglove American Wagyu Tri-Tip. Originally made famous in Santa Maria, California, this crescent-shaped roast combines the deep, beefy punch of a sirloin with the rich, buttery marbling of American Wagyu. While standard beef tri-tip can easily dry out on a grill, our Wagyu tri-tip is packed with intense intramuscular fat that melts during the cooking process. It self-bastes from the inside out, ensuring a spectacularly juicy, tender result every single time. It cooks in a fraction of the time of a brisket but delivers twice the luxury."
A FOXGLOVE FAVORITE: Low & Slow Smoked American Wagyu Tri-Tip
Because Wagyu fat renders at a lower temperature, smoking it low and slow infuses a rich wood flavor before finishing with a hard reverse-sear to lock in the juices.
Cook Time & Yield
- Prep time: 30 minutes
- Cook time: 60–90 minutes
- Yield: 4–6 servings
Ingredients
- 1 Foxglove American Wagyu Tri-Tip Roast (approx. 2 to 3 lbs)
- 2 tbsp Coarse kosher salt
- 2 tbsp Coarse black pepper (16-mesh preferred)
- 1 tbsp Garlic powder
- Wood choice: Oak, Pecan, or Cherry work beautifully.
Cooking Instructions
- Preheat your smoker: Set your pellet grill or smoker to 225°F (107°C) with your choice of wood.
- Trim and season: Trim any loose, dangling pieces of silver skin, but leave the bottom fat cap intact to protect the meat. Mix the salt, pepper, and garlic powder, then coat the entire roast generously.
- Smoke it: Place the tri-tip directly on the smoker grates with the fat cap facing up.
- Monitor the temp: Smoke for roughly 45 to 60 minutes, or until the internal temperature hits 115°F (46°C) in the thickest part.
- The Reverse-Sear: Remove the roast from the smoker and crank your smoker (or a cast-iron skillet) to high heat (450°F+ / 232°C+).
- Get the crust: Sear the tri-tip for 2 minutes per side until a beautiful, dark mahogany crust forms and the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest and carve: Rest the meat for 10 to 15 minutes under loose foil.
TIPS FROM FOXGLOVE
Tri-tip is unique because the grain changes directions right in the middle of the roast.
- Locate the center "elbow" or bend of the crescent.
- Cut the roast completely in half right at that bend.
- Slice each half separately, always cutting thin slices perpendicular (against) the grain for maximum tenderness.