Smoked Tri-Tip over oak

Season tri-tip generously with coarse sea salt and black pepper. Smoke over oak wood at 225F (107C) until it reaches your desired doneness, typically medium-rare. The approximate cook time is 2-2.5 hours. Use a meat thermometer to monitor the internal temperature. For an optional flavorful crust, pull the tri-tip from the smoker about 5 degrees early and sear it on a blazing hot cast-iron skillet for about 60 seconds on each side. For an extra juicy tip, mix the meat juices from the cooked tri-tip with melted butter and Worcestershire sauce, then pour this mixture back over the sliced tri-tip.