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Southwestern Barbecued Brisket with Ancho Chile Sauce

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Southwestern Barbecued Brisket with Ancho Chile Sauce

Southwestern Barbecued Brisket with Ancho Chile Sauce

amanda

Equipment

  • Professionals Grill & Smoker Combo for BBQ - This offers temperature control, rotisserie attachment, convection mode suitable for cooking brisket precisely at desired heat levels.

  • Premium Wood Smoker Box - Sized 15 Cubic Inches, designed to add wood flavor to meats such as brisket when used with grills or smokers and compatible with various hardwood chips.

  • Digital Thermometer (Thermoworks) - Essential for ensuring the perfect internal temperature of the brisket during low-temperature smoking techniques, yielding tender and juicy meat texture.

  • Spice Haven Ancho Chili Powder - Ideal for homemade Ancho Chile Sauce to complement barbecue dishes with its rich and distinctive flavor profile.

  • Wooden Grill Brush Set (2 pieces) - Helps clean grates effectively after each use, preventing flare-ups during smoking while maintaining equipment condition.

  • OXO BAMK Digital Kitchen Scale with Measurement Cup & Grams - Ensures accurate ingredient measurements for the Ancho Chile Sauce and brisket preparation.

  • Jimmy Buffalos Kitchen Grill Tongs, 2 Pairs (Stainless Steel) - Provides a safe means to handle and manipulate the hot brisket during cooking without risking burns or accidents.

  • Digital Meat Thermometer - Critical for monitoring internal temperature of brisket to achieve perfection in barbecue, avoiding overcooking and undercooking.

  • Leatherman M10 5-in-1 MultiTool (with Leather Gloves & Tool Roll Pouch Set) - Not directly used in cooking but serves as a safety gear when handling hot equipment or heavy items during barbecue preparation.

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

  • Ancho Chile Sauce

Instructions

1

Instruction 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

Instruction 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 300°F.
3

Instruction 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 300°F. (If temperature rises too high on 3-burner grill, turn off burner without chips.)
4

Instruction 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 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. Baste brisket occasionally with pan juices and add more drained wood chips as needed.
5

Instruction 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 250°F, until instant-read thermometer inserted into thickest part of center of brisket registers 190°F, 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

Instruction 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.
7

Instruction 7

* Available in the spice section of many supermarkets and at Latin markets.
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