Trim any excess fat from the tri tip roast.

In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

Rub the spice mixture all over the tri tip, ensuring it is evenly coated. Let it sit at room temperature for 30 minutes.

Preheat your smoker to 225°F (107°C).

Add the soaked hickory wood chips to the smoker box or directly onto the coals.

Place the tri tip on the smoker grate, fat side up.

Smoke the tri tip for about 2 to 3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Remove the tri tip from the smoker and let it rest for 15 minutes before slicing.

Slice against the grain and serve with your favorite sides.