Season the tri-tip all over with the kosher salt and set it uncovered on a rack in the fridge for at least 8 hours, or overnight. That's your dry brine, and it makes for a noticeably better crust.

When you're ready to cook, pat the tri-tip dry again and coat it generously on all sides with Kinder's Prime Rib Rub.

Preheat your smoker to 225 degrees F. Smoke the tri-tip until the internal temperature reaches about 115-120 degrees F for a medium-rare finish (it'll climb more during the sear), roughly 60-75 minutes depending on thickness.

Remove the tri-tip from the smoker and get a cast iron skillet or grill grates ripping hot.

Sear the tri-tip for 1-2 minutes per side, until a deep brown crust forms, watching closely since it goes from perfect to overdone fast at this stage.

Rest the tri-tip for 10 minutes before slicing. Tri-tip has grain that changes direction in the middle, so slice each half separately against its own grain for the most tender bite.