Preheat your smoker to 225°F. Take your tri tip out of the fridge and brush it liberally with oil. Sprinkle half of your favourite dry rub on the top side of the roast (around one heaping tablespoon) and rub it in. Turn it over and do the same on the other side.
Insert the probe into the thickest part of the meat and walk away! My three pound tri tip roast took approximately 2 hours to reach my desired doneness.
For a perfect medium-rare roast, take it off around 130 degrees f. Once it has come to temperature, remove it from the grill and place it on a baking sheet or in a casserole dish, covered in foil.
Turn your smoker up to 425° F. Once it is to temperature, return the tri tip roast to your smoker and leave on for around 90 seconds per side, being sure to close the lid in between to develop a nice crust.
After the searing time, transfer your roast back into your casserole dish and recover with aluminium foil.
Allow it to rest for 15 minutes before slicing. along the grain intersection line. This should leave you with two large pieces. Slice against the grain into desired sizes- thick or thin slices. Garnish with butter and fresh herbs.