Acclaimed Oakland pitmaster Matt Horn is sharing his secret for juicy tri-tip: Deal with it like brisket.
The chef-owner behind West Oakland’s Horn Barbecue, a 2022 James Beard Award finalist for Finest New Restaurant, suggests utilizing a rub fabricated from salt, pepper, garlic powder, onion powder and oregano and a clear, oxygen-rich hearth to raise the lean, chewy reduce.
This recipe, featured in Horn’s new cookbook, “Horn Barbecue: Recipes and Methods from a Grasp of the Artwork of BBQ” (Harvard Frequent Press, $30), requires a 3- to 5-pound tri-tip steak that's smoked for 20 to 25 minutes then wrapped in aluminum foil and left to relaxation for one more 20 minutes.
The result's a young, smoked steak that Horn likes to slice and serve on a family-style platter.
Smoked Tri Tip
Serves 6
INGREDIENTS
2 tablespoons coarse kosher salt
2 tablespoons coarse black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano leaves
1 (3- to 5-pound) tri-tip steak
Olive oil, for the steak
DIRECTIONS
Preheat the smoker to 300 levels. Ensure you are burning a clear oxygen-rich hearth.
In a small bowl, stir collectively the salt, pepper, garlic powder, onion powder and oregano till nicely blended.
Trim any unfastened fats from the tri-tip. Rub the meat with olive oil and evenly apply the rub on all sides.
Place the tri-tip within the smoker and smoke for 20 to 25 minutes till it reaches an inside temperature of 135 levels, checking it periodically. As soon as completed, take away the meat from the smoker, wrap it in aluminum foil and let it relaxation for 20 minutes.
Unwrap the meat and slice it towards the grain to serve.
— From Matt Horn’s “Horn Barbecue: Recipes and Methods from a Grasp of the Artwork of BBQ” (Harvard Frequent Press; $30)