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Brisket with Homemade Dry Rub

Brisket with Homemade Dry Rub


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Brisket with Homemade Dry Rub
Preparation time

3h e 30min

Chapel de cozinheiro

6 Portions

Tampa de panela
Difficulty level


Did you know that beef brisket, often considered a less noble part of the meat, can turn into a true delight when prepared with care and the right spices? In this recipe, we’ll explore the full potential of this juicy meat, using a homemade dry rub that will enhance its flavors.


  • 1 Piece of PUL Brisket
  • 1 tablespoon butter at room temperature
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon mustard powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1 ½ cups beef broth


For the dry rub, mix all the spices.

Preheat the oven to 150 degrees and place the beef brisket on a medium baking tray.

Rub the spice mixture all over the surface of the meat and add the beef broth to the tray.

Cover the meat with aluminum foil, sealing tightly to prevent air from escaping.

Bake for 3 hours, checking halfway through to see if there is still liquid in the tray. If the meat is dry, add a little more broth.

Remove from the oven at the end of the time, slice the beef brisket, and serve on a board accompanied by vinaigrette, pickles, or other accompaniments of your choice.