Ten four. My suggestion. Use a quality liquid smoke and a optional pinch of nitrate salt for color and inject it into a thick cut of beef (can you get a tri-tip?).
I'd inject it, then rub it with something course rub (Montreal), leave it open in the refrigerator for a day, this will allow diffusion of the brine.
To cook:
From refrigerator, put into a cold oven turned to >200 degrees F. and cook to an internal temp of 90 F. Could take an hour. Just go low and slow.
Remove, pat dry, oil, put on ripping hot grill, flip often to develop crust.
You'll get the best of both worlds, smokey flavor, proper crust formation and correct beef temperature. Like the picture of the roast I posted above.
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