Mix all of the marinade ingredients.
Make sure you blend them really well.
Then dump the marinade and your tri tip in a zip bag or a tightly sealed container and put it in the refrigerator overnight.
Mix all the dry rub ingredients.
Make sure that all the ingredients are thoroughly mixed.
For a spicier flavor you could add just a pinch of cayenne for a little heat at the back of your throat.
Now that the meat has soaked up the marinade and has a rub let us talk about the smoke.
Make sure the water pan in the smoker is full.
Bring your smoker up to a temperature of 225 degrees Fahrenheit
Add your soaked wood chips such as oak, hickory, applewood, mesquite or other hardwoods.
Add your beef preferably in a pan with the fat side up.
This is due to the fact tri tip has less fat so you want to keep all of the juices close to the meat.
Keep the smoker closed and at a constant temperature of 225 degrees Fahrenheit for about an hour.
After an hour check the internal temperature of your meat.
Tri tip needs a final sear after the smoke for a juicier result.
Let the beef rest 15 minutes before slicing