Place tri tip into a pan and douse with 1 cup Worcestershire. Then apply a coat of 1/5 tsp coarse kosher salt and 2 TBS of Jeff’s Texas style rub.
Place pan of tri tip into the fridge overnight.
Set up smoker for cooking at 250°F (121°C) using indirect heat. If your smoker uses a water pan, fill it up.
Place tri tip fat side down on the smoker grate and smoke cook for about 3 hours or until it reaches 160°F (71°C) in the thickest part.
Wrap tri tip in pink or brown butcher paper then place it back into the smoker cranking up the heat to 275°F (135°C). Continue to cook for about 2 hours or until it reaches 200°F (93°C) in the thickest part.
Remove the from the smoker and let it rest for about 30 minutes before unwrapping it.
Slice across the grain into pieces that are 1/8 to ¼ inch thick and serve immediately.