Barbecue recipe: Matt Horn’s Smoked Tri-Tip

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Barbecue recipe: Matt Horn’s Smoked Tri-Tip
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You won’t find this California cut on the menu at West Oakland’s Horn Barbecue, but here’s how the acclaimed chef and pitmaster treats tri-tip at home.

Acclaimed Oakland pitmaster Matt Horn is sharing his secret for juicy tri-tip: Treat it like brisket.a 2022 James Beard Award finalist for Best New Restaurant

, suggests using a rub made of salt, pepper, garlic powder, onion powder and oregano and a clean, oxygen-rich fire to elevate the lean, chewy cut. This recipe, featured in Horn’s new cookbook, “Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ” , calls for a 3- to 5-pound tri-tip steak that is smoked for 20 to 25 minutes then wrapped in aluminum foil and left to rest for another 20 minutes.Smoked Tri Tip

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