Prepare your tri-tip for smoking by trimming off any excess fat and silver skin.
Rub the tri-tip with the mayonnaise to use it as a binder.
Combine ¼ cup Kosher salt and ¼ cup coarse ground black pepper (16 mesh pepper if you can find it)
Apply the rub over the entire piece of meat.
Prepare your smoker for 250°, indirect smoking. Place the smoking chunks in your fire; I’d recommend something like hickory or oak
Place the tri-tip on your smoker. I recommend doing this with the fat cap down, if your tri-tip has one and if you are cooking in a kamado-style cooker. This will protect the bottom layer from getting overdone.
Allow the meat to cook until it reaches 165 to 170° internal temperature, spritzing it with water once or twice. Once it hits the proper temperature and you are happy with the formation of the bark, remove the meat from the smoker and wrap it in peach butcher paper and place it back on the grate.
Just like you would for a brisket, finish cooking the tri-tip at around the 230° mark. It may vary slightly from one piece to another, but the temperature probe should slide in and out with no resistance.
Once it is done cooking, remove it, place it in a cooler, cover it with towels, and allow it to rest for a minimum of one hour.
Remove the meat from the cooler, unwrap it and slice it just the way you would slice a brisket. Now watch your friends and family devour the greatness you have created!