Drizzle Olive Oil (1/2 cup) over both sides of Beef Tri-Tip (2.5 pound). Reserve remaining olive oil.
Season both sides with Killer Hogs Steak & Chop Rub (2 tablespoon). Rest for 1 hour on counter before grilling.
Prepare Big Green Egg or charcoal grill for indirect cooking; hold temperature at 250 degrees F (120 degrees C). Place a chunk of pecan wood on hot coals for smoke flavor.
Place Tri Tip on grill and insert probe thermometer set for 115 degrees F (46 degrees C). Cook Tri Tip for 25-30 minutes or until internal temp reaches 115 degrees F (46 degrees C).
Remove Tri Tip from grill, take the heat deflector out of the Big Green Egg, and adjust vents so the grill climbs to 500 degrees F (260 degrees C). On the Big Green Egg this takes about 3-4 minutes.
Sear the Tri Tip on both sides for 4 minutes each side or until internal temperature reaches 130-135 degrees F (54-57 degrees C).
Finely chop Italian Flat-Leaf Parsley (1 cup) and Fresh Cilantro (1 cup) being sure to remove stems about 1 cup each. Pour into medium size mixing bowl. Mince Garlic (4 clove) and add to bowl. Add Lemon (1 tablespoon), Lemon Juice (2 tablespoon) and Red Wine Vinegar (1/4 cup). Stir to combine and slowly drizzle in Olive Oil (1/2 cup). Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
Remove from grill and rest for 10 minutes. Slice against the grain and serve with chimichurri sauce.