Stabilize your grill at 350°F. Once the grill has come to temperature, bring an enameled cast iron pan to temperature on the grill surface and place the wood chunk in the hottest portion of the coals.
Season the Beef with the Lane's BBQ Chili Lime Rub. Oil the pan and place the seasoned tri-tip in the pan and begin the sear. Close the dome while it is searing to lock in the hickory smoke. After 4 minutes, open the dome and flip the steak to sear the other side. Close the dome and smoke for another 4 minutes (Chef E’s “Smoke Sear” Method).
After both sides are seared, deglaze with red wine then add the rest of the ingredients, beef stock last. The liquid should come ¾ up the side of the beef but not fully cover it (the amount of liquid to do this will vary on the size of your tri-tip).
Close the dome to allow the smoke to fully hit the surface area of the braising liquid and cook for 30 minutes uncovered. After 30 minutes, open the dome and place a lid on the pan, leaving it slightly open to allow for both smoke adherent and evaporation. Cook for 3 ½ to 4 hours (325°F – 350°F direct). Check in occasionally; if your liquid is evaporating too much and you are worried it might burn, either close the lid all the way or add a bit more beef stock.
Once the beef is fall-apart tender, use 2 forks and shred the beef in the pan with the reduced cooking liquid. Dip some fresh tortillas in the liquid and warm them on the grill grate, then top with a mixture of the meat and vegetables and a bit of fresh cilantro. You could add other traditional taco garnishes, but to be honest, it is incredible as is with the braised vegetables and beef. Enjoy!