California Tri-Tip, Santa Maria Style

13 steps · 45 min total

1. 01

   Prep the Roast

   Pat the tri-tip roast dry with paper towels. Then, using a fork, prick the roast about 20 times on each side to help the rub penetrate.
2. 02

   Season and Chill

   In a small bowl, combine the garlic, olive oil, and salt, then rub this paste evenly over the roast. Cover the roast tightly with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours for deeper flavor.
3. 03

   Soak Wood Chips

   While the roast chills, soak the wood chips in a bowl of water, ensuring they're fully submerged, for at least 15 minutes. This helps them smolder rather than burn too quickly.
4. 04

   Open Grill Vents

   Open the bottom vents on your grill completely to allow for maximum airflow.
5. 05

   Light Charcoal

   Fill a large chimney starter with charcoal briquettes (about 100 coals). Light them and let them burn until they're completely covered with a fine gray ash, indicating they're ready.
6. 06

   Set Up Two-Zone Grill

   Once the coals are ashy, pour them into an even layer over one half of your grill, creating a two-zone setup (direct and indirect heat). Set the cooking grate in place, cover the grill, and open the lid vents completely.

   Let the grill heat for 5 minutes, then scrape the cooking grate clean with a grill brush.

7. 07

   Wipe Off Paste

   Using paper towels, gently wipe off the garlic, oil, and salt paste from the roast. You want to remove any excess moisture before the next rub.
8. 08

   Apply Second Rub

   Generously rub the pepper and garlic salt all over the surface of the meat, pressing it in slightly.
9. 09

   Sear the Roast

   Place the roast directly over the hot coals. Grill until it's well browned and has a good crust, about 5 minutes per side.
10. 10

    Add Wood Chips

    Carefully remove the seared roast and the cooking grate from the grill. Scatter the soaked wood chips evenly over the hot coals.
11. 11

    Move to Indirect Heat

    Replace the cooking grate and arrange the roast on the cooler side of the grill, away from the direct heat of the coals.
12. 12

    Smoke and Finish

    Cover the grill, positioning the lid vents directly over the meat to draw the smoke across it. Cook until the roast registers about 130 degrees (for medium-rare) on an instant-read thermometer, which should take about 20 minutes. The internal temperature will rise a bit more as it rests.
13. 13

    Rest and Slice

    Transfer the cooked meat to a cutting board. Tent it loosely with foil and let it rest for a full 20 minutes; this allows the juices to redistribute, keeping the meat tender. Finally, slice the tri-tip thinly across the grain before serving.