In a small bowl, combine kosher salt, black pepper, garlic powder, paprika, cumin, and chili powder. Mix well.

Pat the tri tip roast dry with paper towels. Generously apply the rub mixture all over the tri tip, ensuring it is evenly coated. For best results, wrap the seasoned tri tip in plastic wrap and refrigerate for at least 2 hours, or overnight if you have the time. This allows the flavors to penetrate the meat.

Set your Masterbuilt smoker to 225°F and preheat for about 10-15 minutes. Add applewood chips or pellets to the smoker for a mild, sweet smoke flavor.

In a spray bottle, combine apple juice and water. Shake well.

Place a water pan filled with water in the smoker to maintain moisture and stabilize the temperature. This is crucial for achieving juicy, tender meat.

Place the tri tip directly on the smoker rack. Close the smoker door and let it smoke for 2.5 - 3 hours, spritzing the meat with the apple juice mixture every hour to keep it moist and add flavor.

Use a meat thermometer to check the internal temperature of the tri tip. Aim for 135°F for medium-rare. This ensures the meat is cooked through but still juicy.

Once the tri tip reaches the desired internal temperature, remove it from the smoker and wrap it loosely in aluminum foil. Let it rest for at least 15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful bite.

Place the rested tri tip on a cutting board and slice it against the grain into thin slices. This ensures maximum tenderness. Serve the sliced tri tip with your favorite sides.