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

1. 1

   Pat roast dry with paper towels.

2. 2

   Using fork, prick roast about 20 times on each side.

3. 3

   Combine garlic, oil, and salt and rub over roast.

4. 4

   Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.

5. 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. 6

   Turn all burners to high and close the lid, keeping grill covered until wood chips begin to smoke heavily, about 15 minutes.

7. 7

   Scrape cooking grate clean.

8. 8

   Using paper towels, wipe garlic paste off roast.

9. 9

   Rub pepper and garlic salt all over meat.

10. 10

    Place roast on side of grate opposite primary burner and grill, covered, until well browned, about 5 minutes per side.

11. 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. 12

    Let rest at least 10 minutes and slice against the grain.

* Per serving · 4 servings · Values may vary.