In a small bowl, mix coarse sea salt and freshly ground black pepper. Rub roast with olive oil and then massage with salt and pepper. Allow to sit for 1 hour to 24 hours before smoking or roasting.

If smoking, place green tea, rice and wood chips in the bottom of smoker, heat over high until it starts to smoke. Add roast and smoke on stove top for 15 minutes before transferring to a 400 degree oven. If roasting, place roast in a large roasting pan in a 400 degree oven. Both ways, roast for 40-45 minutes or until roast registers 135 degrees.

Meanwhile, place orange juice through cranberries in a large sauce pan. Heat and stir over medium-high heat until cranberries burst open and mixture starts to make a syrup.

Remove from heat and place mixture in a blender or food processor and blend on high until mixture is smooth. Add Chambord through nutmeg and blend again.

Run mixture through fine mesh sieve to remove any solids. Return mixture to sauce pan and medium-high heat. Add cranberry juice and reduce by half.

When tri-tip is done roasting, heat grill to high heat. Baste with cranberry glaze and char on each side for 2-3 minutes.

Slice against the grain and serve with a side of cranberry glaze.