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Oven Smoked Tri Tip

Oven Smoked Tri Tip Recipe

Oven smoked tri tip is a delightful dish that combines the rich, smoky flavor of traditional barbecue with the convenience of indoor cooking. This cut of beef, known for its tenderness and robust flavor, is seasoned with a mouthwatering blend of spices and then slow-cooked in the oven while infused with smoke. The result is a juicy, flavorful tri tip that boasts a perfectly caramelized crust and a pink, medium-rare center. Ideal for gatherings or a cozy family dinner, oven smoked tri tip pairs beautifully with sides like roasted vegetables, creamy mashed potatoes, or a fresh salad. Elevate your culinary skills and impress your guests with this deliciously simple recipe that guarantees satisfaction in every bite.

Ingredients

  • Tri-Tip Rub:
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 1/4 tablespoons chili powder
  • 1 1/2 tablespoons garlic powder
  • 4 tablespoons liquid smoke
  • Homemade Chilli powder:
  • 2 tablespoons paprika
  • 2 teaspoons oregano
  • one and 1/4 teaspoon cumin
  • 1 1/2 teaspoons garlic
  • 1 1/4 teaspoon cayenne
  • 3/4 teaspoons onion powder

Directions

  • let Tri-Tip come to room temperature
  • line a cooking pan with aluminum foil
  • combine all dry ingredients well
  • make criss-cross cuts into the fat layer
  • cover Tri-Tip in the rub
  • cover tightly in aluminum foil
  • place in 350° oven for 60 minutes
  • remove from oven and uncover
  • bast The Tri-Tip in its own juices
  • return to the oven uncovered to brown the top
  • use a meat thermometer at the thickest point on your Tri-Tip (temp should be between 135° and 150°)
  • Enjoy!

Tips:

To determine when your tri tip is done cooking, the most reliable method is to use a meat thermometer. Here’s a quick guide to the ideal internal temperatures for tri tip:

  1. Rare: 125°F (51.6°C)
  2. Medium-Rare: 135°F (57.2°C)
  3. Medium: 145°F (62.8°C)
  4. Medium-Well: 150°F (65.6°C)
  5. Well-Done: 160°F (71.1°C) and above

Insert the thermometer into the thickest part of the meat, avoiding any fat or bone for the most accurate reading. Additionally, remember to let your tri tip rest for at least 10-15 minutes after cooking. This allows the juices to redistribute and ensures a tender, flavorful cut when slicing.

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