• Gather all the ingredients. Bring the meat to room temperature (important!). I use this stovetop smoker.
  
• Season both sides of the meat with salt and pepper and then sprinkle generously with dry rub. Allow to season at room temperature for at least 1 hour. It can also be covered and refrigerated for 6-10 hrs. If you do so, be sure to bring the meat back to room temperature.
  
• Place 2 Tbsp of wood chips (hickory, oak, etc) in the center of the smoker pan, covering an area roughly the size of your burner. Then place the drip pan lined with a sheet of aluminum foil (easy cleanup!).
  
• Place the tri-tip on the rack. Make sure to leave space between the tri tip and the sides of the smoker.
  
  
• Bring the smoker to the stove and center the smoker over a large burner. Close the lid but leave a 1 inch gap. Turn the heat to medium. When you see the first signs of smoke rising from the pan, close the lid securely and start timing. Smoke a 2 lb tri-tip for 30 minutes (2.5 lb tri-tip for 40 min).
  
• When it’s almost done, preheat the oven broiler to high. Remove the lid off the smoker. Transfer to the oven and broil for 4 minutes on each side to add a nice char on the outside. Make sure the meat is about 6 inches away from the heat source otherwise it will burn easily. After broiling, the internal temperature should be 130-140ºF (54-60ºC) for medium-rare.
  
• Let the meat rest for 10 minutes (important!). Slice against the grain and serve.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.