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