Trim excess fat and silver skin from the tri-tip
Season generously with salt, pepper, and any preferred rub
Preheat smoker to 225–250°F
Use wood such as oak, hickory, or mesquite
Place tri-tip on the smoker with the fat side up
Smoke until internal temperature reaches 125–130°F for medium-rare
Remove from smoker and rest for 10–15 minutes
Sear over high heat for 1–3 minutes per side if desired
Slice against the grain
Serve immediately