Step 1

Fire up the smoker. Preheat your smoker to 225 degrees F.

Step 2

Prep the tri tip. Slather the tri tip in yellow mustard and season on all sides with the Beef Seasoning or you can make my brisket seasoning (link in recipe notes below).

Step 3

Smoke the tri tip. Place the tri tip directly on the grill grates and smoke until the internal temperature reaches 165 degrees F (this will take approximately 4-5 hours).

Step 4

Wrap and smoke. Remove the tri tip from the smoker and wrap it in peach butcher paper. Place the wrapped tri tip back on the smoker and continue to smoke until the internal temperature reaches 200 degrees F (this should take about 3-4 hours with the whole smoking process taking 8-9 hours).

Step 5

Rest and serve. Remove the tri tip from the smoker and allow it to rest still wrapped in the butcher paper for 30-45 minutes. Slice and serve.