holy smoke santa maria tri tip with brine

Ingredients

One day before cooking, prepare the brine by bringing water to a boil and dissolving 1/2 cup of the sea salt into it. It may not dissolve completely, but don’t worry about that part. Using a meat injector, squirt a good shot into the thickest part of the meat. Place it into a zipper bag and refrigerate overnight.
To make the chimichurri (which you can make ahead), stem and chop the parsley and cilantro, then place them in the bowl of a food processor with the rest of the ingredients, with the exception of the olive oil. Pulse a couple of times until well-chopped, then, with the motor running on low, gradually drizzle in the olive oil. Let it rest.
Start your coal grill, preferably using the chimney method
In a pie pan or a large plate with high edges, combine the remaining 1/4 cup of salt salt, pepper, and pimentón. Rub it all over the tri-tip (don’t skimp on the salt part).
When your fire is hot enough, grill the meat, flipping it only once, until it hits an internal temperature of 130° F. Remove it from the grill and transfer it to a platter to let it rest covered in foil for 10 minutes.
Carve and serve along with the chimichurri as a condiment.