• Remove Tri-Tip from the fridge and allow it to come down to room temperature for about 20 minutes. Remove excess fat as needed.
  2 lbs Tri-Tip
• Coat the Tri-Tip with avocado oil.
  2 tablespoons avocado oil

Make the BBQ rub

• In a bowl combine the ingredients and whisk until a uniform rub forms.
  2.5 teaspoons Kosher salt, 2 teaspoons garlic powder, 1.5 teaspoons smoked paprika , 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon dried rosemary, ¼ teaspoon cayenne pepper
• Season the Tri-Tip on both sides with the rub and press it gently to adhere it to the meat. Let it rest while your smoker preheats.

Cook the Tri-Tip

• Preheat your smoker 225°F with your favorite wood pellets.
• Place the Tri-Tip directly on the grates and smoke for about 1.5 to 2 hours checking for temperature until the desired doneness is almost achieved.
• Quickly sear the Tri-Tip under direct heat or on a cast iron skillet for about 2-3 minutes per side until a light crust is formed.
• Remove from the heat and let it rest for 10-15 minutes.
• Slice in 2 chunks were the different muscle grains meet, and slice each chunk agains the grain.
• Serve and enjoy.