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- 3 tablespoons fresh thyme leaves
- 1 1/2 teaspoons dried oregano
- 1 teaspoon coarse kosher salt or coarse sea salt
- 2 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 well-trimmed 2 1/2- to 2 3/4-pound tri-tip beef roast*
- 3 cups oak, mesquite, or hickory wood chips, soaked in water 1 hour and drained
Blend thyme leaves, garlic cloves, dried oregano, and coarse salt in mini processor until garlic is finely chopped. With processor running, gradually add lemon juice, then olive oil. Season herb sauce to taste with pepper and transferto bowl. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Sprinkle roast generously on both sides with salt and freshly ground black pepper. Let stand at least 30 minutes and up to 2 hours.
Prepare barbecue (medium-high heat).
If using gas grill
Wrap wood chips in foil; pierce foil all over with fork. Remove top grill rack, place foil packet directly on burner, and replace grill rack. Place roast over packet and grill uncovered 6 minutes (wood in foil will begin to smoke). Turn roast over. Move to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.
If using charcoal grill
Sprinkle wood chips over coals and place roast on rack. Cook roast uncovered 7 minutes. Move roast to spot on grill where heat is indirect and medium-hot. Cover grill and cook until thermometer inserted into thickest part of roast registers 128°F to 135°F for medium-rare, turning roast occasionally, about 13 minutes.
Transfer roast to platter. Let stand 10 minutes. Thinly slice roast across grain. Serve, passing sauce separately.