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

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tri-tip roast, trimmed (about 2 pounds)
• 6 garlic cloves, minced
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 2 cups wood chips, preferably oak
• 1 teaspoon pepper
• 3/4 teaspoon garlic salt

Recipe

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