Preheat your smoker to 225°F using hickory, oak, or mesquite wood pellets.
Pat the tri-tip dry, rub with olive oil, and season with salt, pepper, paprika, garlic powder, and cumin.
Smoke the tri-tip for 1.5 to 2 hours until internal temp reaches 135°F (medium-rare) or 160°F (for shredding).
Toast dried chiles in a dry skillet for about 30 seconds per side until fragrant.
Soak the toasted chiles in hot water for 10-15 minutes until softened.
Blend soaked chiles, garlic, onion, tomatoes, oregano, cinnamon, cloves, cumin, vinegar, and 2 cups of beef broth. Strain the mixture.
Add remaining 2 cups of broth and bay leaves to the strained mixture and simmer on low heat.
Slice or shred the smoked tri-tip. Place in a Dutch oven and cover with the consommé.
Cover with foil and braise on the smoker at 300°F for 2–3 hours until fork-tender.
Shred the beef and mix it back into the consommé before serving.
Serve as stew, or in tacos, quesadillas, or burritos with extra consommé on the side.