Southwestern Barbecued Brisket With Ancho Chile Sauce
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tsps
Coarse Kosher Salt2 tsps
Ancho Chile (powder*)1 tsp
Paprika1 tsp
Ground Cumin1 tsp
Granulated GarlicDirections:
1
Heat barbecue to 300°F
2
Mix first 7 ingredients in small bowl
3
Rub spice blend over brisket
4
Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours
5
Mix first 7 ingredients in small bowl
6
Rub spice blend over brisket
7
Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours
8
For charcoal grill: Remove top rack from barbecue
9
Prepare barbecue (low heat)
10
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)
11
Drain 2 cups wood chips
12
Scatter 2 cups wood chips over coals
13
Remove top rack from barbecue
14
Prepare barbecue (low heat)
15
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)
16
Drain 2 cups wood chips
17
Scatter 2 cups wood chips over coals
18
Return grill rack to barbecue
19
Heat barbecue to 300°F
20
For gas grill: Remove top rack from barbecue
21
Prepare barbecue (low heat)
22
If using 2-burner grill, light 1 burner
23
If using 3-burner grill, do not light center burner
24
Drain 2 cups wood chips
25
Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips
26
Stack remaining loaf pans; fill with 1 cup wood chips
27
Place pans over flame (if using 3-burner grill, place both pans on 1 lit side)
28
Return rack to barbecue
29
Heat barbecue to 300°F
30
(If temperature rises too high on 3-burner grill, turn off burner without chips
31
) Remove top rack from barbecue
32
Prepare barbecue (low heat)
33
If using 2-burner grill, light 1 burner
34
If using 3-burner grill, do not light center burner
35
Drain 2 cups wood chips
36
Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips
37
Stack remaining loaf pans; fill with 1 cup wood chips
38
Place pans over flame (if using 3-burner grill, place both pans on 1 lit side)
39
Return rack to barbecue
40
Heat barbecue to 300°F
41
(If temperature rises too high on 3-burner grill, turn off burner without chips
42
) 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
43
Cover barbecue
44
Cook brisket until instant-read thermometer inserted into center registers 160°F, 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 250°F, about 31/2 hours
45
Baste brisket occasionally with pan juices and add more drained wood chips as needed
46
Remove pan with brisket
47
Discard pan and juices
48
Wrap brisket tightly in 2 wide sheets of heavy-duty foil
49
Place in clean 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan
50
Return to grill over unlit side, maintaining temperature inside grill at 250°F, until instant-read thermometer inserted into thickest part of center of brisket registers 190°F, about 1 1/2 hours longer
51
Transfer brisket in pan to rimmed baking sheet
52
Let rest at least 1 hour and up to 2 hours
53
Carefully unwrap brisket, saving any juices in foil
54
Transfer juices to small pitcher
55
Place brisket on work surface
56
Thinly slice brisket across grain; transfer to platter
57
Brush brisket with some of juices
58
Serve with any remaining juices and Ancho Chile Sauce
59
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
60
Cover barbecue
61
Cook brisket until instant-read thermometer inserted into center registers 160°F, 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 250°F, about 31/2 hours
62
Baste brisket occasionally with pan juices and add more drained wood chips as needed
63
Remove pan with brisket
64
Discard pan and juices
65
Wrap brisket tightly in 2 wide sheets of heavy-duty foil
66
Place in clean 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan
67
Return to grill over unlit side, maintaining temperature inside grill at 250°F, until instant-read thermometer inserted into thickest part of center of brisket registers 190°F, about 1 1/2 hours longer
68
Transfer brisket in pan to rimmed baking sheet
69
Let rest at least 1 hour and up to 2 hours
70
Carefully unwrap brisket, saving any juices in foil
71
Transfer juices to small pitcher
72
Place brisket on work surface
73
Thinly slice brisket across grain; transfer to platter
74
Brush brisket with some of juices
75
Serve with any remaining juices and Ancho Chile Sauce
76
* Available in the spice section of many supermarkets and at Latin markets
77
* Available in the spice section of many supermarkets and at Latin markets
78
Return grill rack to barbecue