Lay the tri-tip on a cutting board or in a pan.
Sprinkle coarse kosher salt onto the top of the meat at a coverage of about 1 teaspoon per lb.
Place the meat in the fridge for 2 hours.
Flip the meat over and dry brine the bottom side with the same coverage of coarse kosher salt.
No need to rinse.
Season the top and sides of the tri-tip with Jeff's Texas style rub (purchase recipes here).
Set up your smoker for cooking at about 225-240°F using a blend of hickory, maple and apple or whatever smoking wood you have available.
Place the tri-tip on the smoker grate.
Combine butter and rub ingredients and keep the mop warm stirring occasionally while you use it.
Mop the meat with this mixture about every 20-30 minutes while it cooks to keep the meat moist.
Let the meat cook for about 2 hours with smoke or until it reaches about 130°F internal temperature as measured by a digital remote meat thermometer.
Let the meat rest under foil for about 10 to 15 minutes then slice against the grain at about ¼ inch thick.
Serve and enjoy!