Remove tri tip from refrigerator 45 minutes before cooking to bring to room temperature.

Combine smoked paprika, black pepper, kosher salt, brown sugar, onion powder, thyme, rosemary, and cayenne in a small bowl to create the rub.

Pat the tri tip dry with paper towels, then coat evenly with olive oil and minced garlic.

Apply the spice rub generously to all sides of the meat, pressing firmly to adhere.

Prepare your grill for indirect smoking by lighting charcoal on one side only, maintaining temperature at 110-120°C (225-250°F).

Add drained wood chips to the hot coals and place a drip pan with water on the cool side.

Place tri tip fat-side up on the grill grate over the drip pan, away from direct heat. Close the lid with vents positioned over the meat.

Smoke for approximately 1.5 to 2 hours, maintaining consistent temperature and adding wood chips as needed.

Use a meat thermometer to monitor internal temperature. For medium-rare, remove when internal temperature reaches 54°C (130°F), or 60°C (140°F) for medium.

For a final sear, move tri tip directly over hot coals and grill 1-2 minutes per side to create a caramelized crust.

Transfer to a cutting board, tent loosely with foil, and rest for 10-15 minutes. Final internal temperature should reach at least 63°C (145°F) after resting for food safety.

Slice against the grain into thin strips and serve immediately.