Tri –Tip

Directions

1. Pat roast dry with paper towels. Using fork, prick meat about 20 times on each side.
2. Combine oil, garlic, and salt and rub over meat. Cover with plastic wrap and refrigerate for 1 hr or up to 24 hrs.
3. Soak wood chips in a bowl of water to cover for 15 minutes. Heat grill to high heat.
4. Using paper towels, wipe garlic paste off roast. Rub pepper and garlic salt all over meat. Grill directly over coals until well browned, about 5 minutes per side. Carefully remove meat and cooking grate from grill and scatter wood chips over coals. Replace grate and place meat on cooler side of grill. Cover positioning lid vents directly over meat, and cook until meat registers 130 degrees, about 20 minutes.
5. Transfer meat to a cutting board, tent loosely with foil and let rest for 20 minutes. Slice thinly across the grain. Serve.