This was the other recipe from my Cook's Country June/July '07 issue. It's a simple recipe that results in a lot of great flavor. You need to watch the temperature though, because the cut of beef I used could probably be a little drier than a tri-tip. The Santa Maria Salsa and California Barbecued Beans were perfect with this beef.
California Barbecued Tri-Tip
1 tri-tip roast (about 2 lbs.) trimmed or bottom round
6 garlic cloves, minced
2 tbsp. olive oil
3/4 tsp. salt
2 cups wood chips, preferably oak (I used hickory)
1 tsp. pepper
3/4 tsp. garlic salt
Pat roast dry with paper towels. Using fork, prick roast about 20 times on each side. Combine garlic, oil and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
Soak wood chips for 15 minutes. Open bottom vent on grill. Light large chimney starter filled with charcoal and burn until covered with gray ash. Pour coals over one half of grill. Set cooking grate in place, cover, open lid vents and let grill heat for 5 minutes. Scrape grill clean.
Using paper towels, wipe garlic paste off of roast. Rub pepper and garlic salt over meat. Grill directly over coals until well browned, about 5 minutes per side. Carefully remove roast and cooking grate and scatter chips over coals. Replace grate and arrange roast on cooler side of grill. Cover, positioning lid vents directly over meat and cook until roast registers about 130 degrees, about 20 minutes. Transfer to cutting board and let rest 10 to 20 minutes. Slice thinly across grain and serve.