Smoky California-Style Tri-Tip Roast

1. Prep the Roast

Pat the roast dry with paper towels. Gently prick the roast approximately 20 times on each side with a fork. In a small bowl, mix the minced garlic with olive oil and salt to create a rub. Evenly apply the rub over the entire roast, then cover with plastic wrap. Refrigerate the seasoned roast for at least 1 hour, or for a flavor infusion, leave it up to 24 hours.

2. Smoke Infusion

Soak the wood chips in a bowl of water for 15 minutes, then drain. Seal the moist chips in a foil packet and puncture with a few holes for ventilation. Place the packet over the primary burner of your gas grill. Ignite all burners to high, close the lid, and heat until the wood chips start to smoke heavily, usually around 15 minutes. This is the perfect time to clean the grill grate.

3. Sear the Roast

Remove the garlic paste from the roast by wiping it with paper towels. Season the roast evenly with pepper and garlic salt. Position the roast on the grill grate away from the primary burner. With the grill covered, sear the meat until well-browned, about 5 minutes per side.

4. Indirect Grilling

Keep the primary burner on high and switch off all other burners. Continue grilling the roast, covered, until it reaches an internal temperature of about 130°F for medium-rare, which should take around 20 minutes. Use a meat thermometer to ensure accuracy.

5. Rest and Serve

Transfer the roast to a cutting board and let it rest. This allows the juices to redistribute throughout the meat. After resting for 10-15 minutes, slice the roast against the grain and serve.