• Remove the meat from the packaging and pat dry.
• Combine dry rub ingredients in specified quantities and the season all sides of the tri-tip.
  1/2 Tbsp Kosher salt, 1/2 Tbsp freshly cracked peppercorns, 1/2 Tbsp Lawry's seasoned salt
• Put dry-rubbed tri-tip on a plate and in the fridge while you prepare your smoker.

Get Your Smoker to 180-225F

• Once at temperature put on your smoker and add your favorite wood.
• I used post oak and added new wood chunks every 45-60 minutes.

Take Tri-tip Off Smoker 10F UNDER Your Target Temperature

• My goal was 135F so I took the tri-tip off at 125F.
• Either get your smoker to 400F-500F OR sear in a cast iron skillet over medium-high heat OR do like I did and light 1/2 chimney of charcoal and put grill grates on top.

  The goal is just to get some char on the outside.
• With my setup I seared for 1 minute on each side.

Rest the Tri-tip for 10 minutes

• Rest on the counter on a plate, uncovered. Don't tent with aluminum foil.

Slice the Tri-tip Correctly

• Tri-tip has two grain directions that need to be sliced against the grain to be made tender.

  Use my photos above to see how to slice it correctly.