Brisket for Snaking with Braza’s Dry Rub

Name: Brisket for Snaking with Braza’s Dry Rub (Ponta de Peito)
Cuisine: Brazilian
Ingredients: 2 lb 4 oz (1 kg) brisket (if possible, buy a wagyu brisket); 2 lb 4 oz (1 kg) brisket (if possible, buy a wagyu brisket); 1 oz (25 g) dried Italian (flatleaf) parsley flakes; 1 oz (25 g) smoked paprika; 1¾ oz (50 g) onion powder; 1¾ oz (50 g) garlic powder; 1¾ oz (50 g) mustard powder; 2 teaspoons cayenne chilli powder; 2 teaspoons cracked black pepper; pinch of cumin seed; sea salt; vegetable oil

Ponta de Peito

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Braza

By Andre Felicio

Published 2016

About

You can also use a glaze towards the end of the process of grilling. A nice barbecue sauce is highly recommended… something like: 1 portion of barbecue sauce, ½ portion of sweet chilli, ½ portion of soy sauce, ½ portion of brown sugar, some garlic and some cilantro… You can’t go wrong.

Ingredients

2 lb 4 oz (1 kg) brisket (if possible, buy a wagyu brisket)

Americas
Brazil
Main course
Gluten-free

Method

Cut brisket into slices of approximately ½ in (1 cm).

Mix all other ingredients, except the salt and oil, in a bowl and add the sliced brisket. Use both hands to thoroughly rub the brisket with the dry rub.

Place the brisket on a seasoning tray and season with the salt and vegetable oil.

Cook the brisket on the barbecue grill over medium heat. Turn until cooked through.