• Combine first 5 ingredients and mix well. Rub mixture over roast, pressing it into meat. Cover with plastic wrap and refrigerate at least 3 hours or up to 24 hours.

  • Soak a handful of oak, mesquite or hickory chips in water for at least 30 minutes.

  • Prepare grill for direct and indirect cooking over medium heat (350° to 450°).

  • Brush cooking grates clean. Drain chips and add to charcoal or to smoker box of a gas grill; close lid. When smoke appears, place tri-tip directly over fire, close lid and sear over direct medium heat on both sides, about 5 minutes total, turning once. Move to indirect heat, close lid and grill over indirect medium heat until internal temp reaches 140° for medium-rare, 20 to 30 minutes. Remove from grill; let rest 5 minutes. During last minute of grilling time, toast bread over direct heat. Remove from grill.

  • Cut meat on the diagonal across the grain into thin slices. For each sandwich, layer meat and a little Tri-Tip Barbecue Sauce between 2 slices of bread. Serve warm or at room temp. Recipe courtesy of Weber's Greatest Hits by Jamie Purviance