Make the garlic marinade:

1. Add the minced garlic, kosher salt, and olive oil to a small bowl and mix to combine.  The marinade should have an almost paste-like quality.
2. Rub the tri-tip all over with the garlic-oil marinade and wrap tightly in plastic wrap. Marinate the tri-tip in the refrigerator for 45 minutes.

Smoke:

1. Meanwhile, set up your smoker or grill for 225ºF – 250ºF.
2. Unwrap the tri-tip, wipe off the marinade with a paper towel, and season all over with the garlic salt and freshly ground black pepper.  You may need a little more than 1 teaspoon of garlic salt depending on the size of your tri-tip.
3. Smoke the tri-tip until a digital thermometer reads 10ºF below the desired temp (I take mine off at 120ºF for medium-rare) in the thickest part of the roast, about 20-30mins.
4. Remove the tri-tip from the smoker and set aside.

Sear:

1. If your smoker can be set up for direct grilling over high heat, do so now.  Otherwise, you’ll need a charcoal or gas grill to sear the outside of the tri-tip.  You could also roast the tri-tip in a very hot oven if you do not have access to a grill.
2. Once the smoker or grill is hot, sear the tri-tip on all sides to develop a nice char, taking it off the smoker when the thickest part of the roast registers about 5ºF below the desired temperature (125ºF for medium-rare).  Tent with foil and let rest for 5-10mins.
3. Thinly slice the tri-tip across the grain and enjoy.  I like to serve it with garlic bread, and an arugula and grape tomato salad dressed with a balsamic vinaigrette.