California Barbecued Tri-Tip Roast - America's Test Kitchen

• 1 tri-tip roast, trimmed (about 2 pounds)
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 34 teaspoon salt
• 2 cups wood chips, preferably oak
• 1 teaspoon pepper
• 34 teaspoon garlic salt

1. Pat roast dry with paper towels.
2. Using fork, prick roast about 20 times on each side.
3. Combine garlic, oil, and salt and rub over roast.
4. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
5. Soak wood chips (if using) in bowl of water to cover for 15 minutes, seal in foil packet, and place over primary burner.
6. Turn all burners to high and close the lid, keeping grill covered until wood chips begin to smoke heavily, about 15 minutes.
7. Scrape cooking grate clean.
8. Using paper towels, wipe garlic paste off roast.
9. Rub pepper and garlic salt all over meat.
10. Place roast on side of grate opposite primary burner and grill, covered, until well browned, about 5 minutes per side.
11. Leave primary burner on high and turn all other burners off; cook until roast registers about 130 degrees (for medium-rare), about 20 minutes.
12. Let rest at least 10 minutes and slice against the grain.

garlic, olive oil, salt, wood chips, pepper, garlic salt

Taken from www.food.com/recipe/california-barbecued-tri-tip-roast-americas-test-kitchen-381311 (may not work)