Carve the fat cap of the tri-tip, so it renders down while it cooks.
Mix all the ingredients for the seasoning and coat the meat side of the tri-tip.
Turn the meat over and sprinkle an even layer of salt on the fat cap.
Set your barbecue to smoke with a temperature of 120°C/248°F and a chunk of smoke wood.
Place the tri-tip, fat cap up, and close the lid. Let the meat cook to a core temperature of 52°C/125°F.
In the meantime, you can make the steak sauce by putting on a pan on the stove. Pour in the ketchup, vinegar, maple syrup, Worcestershire sauce, the tri-tip seasoning, and the mustard.
Stir it well and bring this to a boil and let it cool down and put it in a jar.
When the meat reaches the desired core temperature, take it off, and boost the temperature of your smoker to 370°C/700°F. Place the meat back on and sear. Take it off and let it rest for at least 15 minutes.
Slice the tri-tip against the grain. You must know that a complete tri-tip consists of 3 parts where the grain runs in different directions.
Serve the tr-tip with the steak sauce and eet smakelijk.