Updated: Apr 3, 2021
"Bacana" is a slang term in Brazil meaning, Awesome! This Tri-Tip has everything you want, sweet and savory with a tiny bit of heat. It has a fresh South American taste that is pleasing to your taste buds. Give this recipe a shot and I promise, you will not have leftovers, which, will be a bad thing!
Follow our "Bacana Tri-Tip Marinade" recipe. Marinate for at least 4 hours.
Total Time 1 1/2 hours
Most of us have access to either choice or prime Tri-Tip. We really enjoy the prime cut. It provides a much richer and tender final product.
-After marinating, preheat pellet grill to 225 degrees. We like to use either oak or a blend of hickory, maple and cherry pellets in this cook. If your smoker has an extra smoke setting, use it.
-Place Tri-Tip on the grill and insert a meat temperature probe into the thickest part. Set meat alarm to 120 degrees.
-When meat hits 120 degrees, Do 2 things, first, reset the probe alarm to 130(*) degrees. Second, on a separate gas or charcoal grill, crank up the grill and set to high. (this is the sear station)
-When meat hits 130(*) degrees, pull off of pellet grill and place on gas or charcoal grill previously set to high heat.
Sear meat on 1 side for 90 to 120 secs.
- Flip meat and sear for the same time.
- Flip and rotate meat 45 degrees and sear for 90 to 120 secs.
- Flip meat and sear for the same time. The end result should be a crisscross grill pattern.
- Check meat temp for final time. If more temp is desired, set grill to medium and cook until meat hits your target temp. (The meat will rise 3 to 5 degrees while resting in wrap)
-Pull meat off and wrap in butcher paper or foil.
- Let meat rest for 20 to 30 min.
-Cut Meat against the grain and serve immediately.
(*) I like my meat a nice pink medium. Cooking to 130 degrees in this process achieves this outcome. If you would like a more or less cooked Tri Tip please use these Temps as a substitute for the 130 degree recommendation.
(120 rare, 125 medium rare, 130 medium, 140 well)