EPIC Smoked Wagyu tri tip on the Kamado Joe soapstone. How to smoke & reverse sear a Wagyu tri tip

If smoked tri tip is good, I bet a smoked WAGYU tri tip ought to be amazing! To find out, I reverse seared and smoked this tri tip on the Kamado Joe using the soapstone accessory.

I’ve created a “reverse vortex smoke bomb” using a small clean burning fire with some oak wood for smoke directly underneath the soapstone. Since the soapstone is larger than the heat deflectors this allows us to redirect that clean smoke to our cool side raised grid where this wagyu tri tip could cook slowly in a smoke bath until the internal temp reached 120f when it was time to remove it and let it rest (carry over cooking brought it to 130f /54c).

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