Southwestern Barbecued Brisket With Ancho Chile Sau

Name: Southwestern Barbecued Brisket With Ancho Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons coarse kosher salt; 1 tablespoon (packed) golden brown sugar; 2 teaspoons ancho chile powder*; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon granulated garlic; 1 teaspoon coarsely ground black pepper; 1 5-to 5 1/2-pound flat-cut (also called first-cut) brisket with 1/4- to 1/2-inch layer of fat on 1 side; 4 cups hickory or oak wood chips, soaked in water 1 hour; 4 disposable 6 x 3 3/4 x 2-inch mini aluminum loaf pans (for wood chips, if using gas grill); 2 11 3/4 x 8 1/2x1 1/4-inch disposable aluminum pans (for brisket); Heavy-duty aluminum foil

Servings: persons

4 teaspoons coarse kosher salt
1 tablespoon (packed) golden brown sugar
2 teaspoons ancho chile powder*
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon coarsely ground black pepper
1 5-to 5 1/2-pound flat-cut (also called first-cut) brisket with 1/4- to 1/2-inch layer of fat on 1 side
4 cups hickory or oak wood chips, soaked in water 1 hour
4 disposable 6 x 3 3/4 x 2-inch mini aluminum loaf pans (for wood chips, if using gas grill)
2 11 3/4 x 8 1/2x1 1/4-inch disposable aluminum pans (for brisket)
Heavy-duty aluminum foil

1
Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours.
2
Remove top rack from barbecue. Prepare barbecue (low heat). Light briquettes in chimney; pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish 2 or 3 more times during grilling). Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue. Heat barbecue to 300u00b0F.
3
Remove top rack from barbecue. Prepare barbecue (low heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain 2 cups wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans over flame (if using 3-burner grill, place both pans on 1 lit side). Return rack to barbecue. Heat barbecue to 300u00b0F. (If temperature rises too high on 3-burner grill, turn off burner without chips.)
4
Unwrap brisket and arrange fat side up in 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan; place pan over unlit part of barbecue. Cover barbecue. Cook brisket until instant-read thermometer inserted into center registers 160u00b0F, adjusting vents or adding more charcoal as needed (if using charcoal grill) or adjusting gas levels (if using gas grill) to maintain temperature inside barbecue grill at 250u00b0F, about 31/2 hours. Baste brisket occasionally with pan juices and add more drained wood chips as needed.
5
Remove pan with brisket. Discard pan and juices. Wrap brisket tightly in 2 wide sheets of heavy-duty foil. Place in clean 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan. Return to grill over unlit side, maintaining temperature inside grill at 250u00b0F, until instant-read thermometer inserted into thickest part of center of brisket registers 190u00b0F, about 1 1/2 hours longer. Transfer brisket in pan to rimmed baking sheet. Let rest at least 1 hour and up to 2 hours.
6
Carefully unwrap brisket, saving any juices in foil. Transfer juices to small pitcher. Place brisket on work surface. Thinly slice brisket across grain; transfer to platter. Brush brisket with some of juices. Serve with any remaining juices and Ancho Chile Sauce.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 teaspoons coarse kosher salt, 1 tablespoon (packed) golden brown sugar, 2 teaspoons ancho chile powder*, 1 teaspoon paprika, and more.

Yes, Southwestern Barbecued Brisket With Ancho Chile Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Barbecued Brisket With Ancho Chile Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions