Trim any excess fat from the tri tip roast and pat it dry with paper towels.

In a small bowl, mix together all the dry rub ingredients.

Rub the mixture all over the tri tip, ensuring it is evenly coated. Let it sit at room temperature for about 30 minutes.

Preheat your smoker to 225°F (107°C).

Add the soaked wood chips to the smoker box or directly on the coals.

Place the tri tip on the smoker grate, fat side up.

Smoke the tri tip for about 2 to 3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Remove the tri tip from the smoker and let it rest for 15 minutes before slicing.

Slice against the grain and serve with your favorite sides.