Brazilian Churrasco Spice Mix

Name: Brasilianisches Churrasco Gewürzmischung
Total time: 3 h
Ingredients: 22 g Grobes Meersalz; 6 g Schwarzer Pfeffer, grob gemahlen; 4 g Knoblauchpulver; 2 g Getrockneter Thymian; 2 g Chiliflocken

Spice MixBeefHot SmokingEasy3-5 hrs70-75 °C160-190 °CCherry + Coffee Cherry

Classic Brazilian Churrasco relies on pure simplicity: coarse sea salt is the star. This spice mix complements the salt with few but effective ingredients for an authentic Churrascaria experience. Hot smoking over coffee cherry wood gives the beef a unique sweetness.

Ingredients(for 1 kg)

Coarse sea salt22 g

Black pepper, coarsely ground6 g

Garlic powder4 g

Dried thyme2 g

Chili flakes2 g

Instructions

Preparation

30 minutes

Mix all spices together. Pat the meat dry and score the fat cap. Apply the spice mix generously and let rest at room temperature for 30 minutes.

Hot Smoking

2-4 hours

Heat the smoker with cherry and coffee cherry wood to 160-190 °C. Place the meat fat side up in the smoker and smoke until reaching an internal temperature of 70-75 °C.

Finishing and Resting

15 minutes

Remove the meat from the smoker and rest uncovered for 15 minutes. Then slice thickly against the grain and serve immediately.

Pro Tip

Authentic Churrasco is smoked and grilled on a skewer. The fat cap should face up when slicing so it bastes the meat as it cooks.

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