Holy Smoke Santa Maria Tri-Tip

• For the tri-tip:
• 3/4 cup salt, divided
• 1 tablespoon ground black pepper
• 1 teaspoon Spanish pimenton de la Vera or piment d'Esplette
• one 2- to 3-pound tri-tip
• For the chimichurri:
• 1 bunch parsley
• 1/2 bunch cilantro
• 8 to 10 cloves garlic, chopped
• 1 tablespoon white vinegar
• Generous pinch sea salt
• 1/2 cup extra-virgin olive oil

1. One day before cooking, prepare the brine by bringing water to a boil and dissolving 1/2 cup of the sea salt into it. It may not dissolve completely, but don't worry about that part. Using a meat injector, squirt a good shot into the thickest part of the meat. Place it into a zipper bag and refrigerate overnight.
2. To make the chimichurri (which you can make ahead), stem and chop the parsley and cilantro, then place them in the bowl of a food processor with the rest of the ingredients, with the exception of the olive oil. Pulse a couple of times until well-chopped, then, with the motor running on low, gradually drizzle in the olive oil. Let it rest.
3. Start your coal grill, preferably using the chimney method
4. In a pie pan or a large plate with high edges, combine the remaining 1/4 cup of salt salt, pepper, and pimenton. Rub it all over the tri-tip (don't skimp on the salt part).
5. When your fire is hot enough, grill the meat, flipping it only once, until it hits an internal temperature of 130u0b0 F. Remove it from the grill and transfer it to a platter to let it rest covered in foil for 10 minutes.
6. Carve and serve along with the chimichurri as a condiment.

salt, ground black pepper, piment, chimichurri, parsley, cilantro, garlic, white vinegar, generous, extravirgin olive oil

Taken from food52.com/recipes/15222-holy-smoke-santa-maria-tri-tip (may not work)