n a large mixing bowl, combine the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and black pepper. Mix everything together until the brown sugar is fully dissolved.

it's time to prepare the beef. Trim off any excess fat and slice the tri-tip into thin, even strips. You want the strips to be about 1/4 inch thick. Once you've sliced the beef, add it to the marinade and toss everything together until the beef is fully coated.

Once the beef is fully coated in the marinade, cover the mixing bowl with plastic wrap and refrigerate it for at least 24 hours. You can marinate the beef for up to 48 hours if you want a stronger flavor.

After the beef has marinated, it's time to smoke it. Preheat your smoker to 225 degrees Fahrenheit and add your wood chips. Hickory or mesquite wood chips work well with Cardiff Crack, but you can use whatever type of wood you prefer.

Take the beef out of the marinade and pat it dry with paper towels. Cut a length of butcher's twine and tie it around one end of each strip of beef. Hang the beef strips from the smoker racks, making sure there is space between each strip.

Smoke the beef for about 2-3 hours, or until it reaches your desired level of smokiness. The beef should be firm but not rock-hard. You want it to have a little bit of give when you bend it.