Trim any excess fat or silver skin from tri tip.
Whisk together olive oil, vinegar, mustard, garlic powder,onion powder, paprika, salt, pepper, oregano and thyme.
Place tri tip in zip lock bag and add marinade.
Marinate in refrigerator for 4 to 8 hours.
Remove tri tip from refrigerator 30 minutes before cooking.
Set up smoker to 225° F. Smoke for approximately 30 minutes per pound, or 1 hour and 15 minutes, until internal temperature is 120° for medium rare.
Fire up grill to high and sear for 3 to 4 minutes per side,until internal temperature is 135°.
Remove from heat, cover with aluminum foil and let rest for15 minutes.
Slice thinly across the grain and serve with pico de gallo.