This is traditionally cooked over oak with a heavy dose of smoke. If you have oak chips add them to your smoker box, to get a more authentic result.I like to put the rub on the roast in the morning and refrigerate covered until an hour before cooking. Let meat come to room temperature before grilling.
3lbsbeef tri-tip roast or 2 -3 lbs top sirloin roast
1Tblack pepper - fresh ground
1 1/2tsmoked paprika
1 1/2tcayenne pepper
1 1/2tfresh rosemary
1tfine sea salt
1Tfresh minced garlic
1/2cupcup red wine vinegar
1/2cupcup olive oil
Mix all the spices together to create a rub.
Rub on the meat.
Refrigerate covered for 4 - 6 hours. (I do this in the morning so that there is plenty of time for the rub to sit on the roast.
Remove from refrigerator and let stand for about an hour or until close to room temperature.
Heat grill to high, at least 500 degrees F, with water soaked oak or mesquite wood chips in your smoker box or directly on coals if using charcoal, oak is preferred, if you can find it. Slowly pour oil into vinegar, whisking rapidly.
Add meat to grill, brush with oil immediately, reduce grill temp to medium-high (about 400 degrees).
Grill the meat over direct heat, medium-high for 15 minutes, turn and baste the meat every five minutes.
Move meat to the center of the grill and turn down the center burner.
Grill another 20 - 30 minutes using indirect heat minutes, to 135 degrees F for rare or 142 for medium rare. The steak will continue to cook during the resting period.
Let rest, covered for 5 minutes before slicing.
Slice across the grain (very important).
For sandwiches or to serve with tortillas slice about 1/8" thick to serve as an entree cut to about 1/4" thick.