Southwestern Barbecued Brisket with Ancho Chile Sauce

Name: Southwestern Barbecued Brisket with Ancho Chile Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Jewish
Ingredients: 6 servings Ancho Chile Sauce; 2 teaspoons ancho chile powder; 4 teaspoons coarse kosher salt; 4 disposable 6 x 3 3/4 x 2-inch mini aluminum loaf pans (for wood chips, if using gas grill); 1 Tbsp (packed) golden brown sugar; 1 teaspoon granulated garlic; 1 teaspoon ground cumin; 1 teaspoon coarsely ground black pepper; 1 teaspoon paprika; 946 milliliters hickory or oak wood chips, soaked in water 1 hour

Southwestern Barbecued Brisket with Ancho Chile Sauce

Southwestern Barbecued Brisket with Ancho Chile Sauce is a dairy free main course. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 2430 calories, 35g of protein, and 150g of fat. If you have 4 x 8 1/2x1 1/4-inch disposable aluminum pans, ancho chile sauce, ancho chile powder, and a few other ingredients on hand, you can make it. It will be a hit at your Hanukkah event. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours andup to 24 hours.

Ingredients you will need

Dry Seasoning Rub

Wrap

Equipment you will use

Bowl

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).

Equipment you will use

Grill

Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue.

Ingredients you will need

French Fries

Equipment you will use

Grill

Heat barbecue to 300°F.

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.

Equipment you will use

Grill

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.

Ingredients you will need

French Fries

Equipment you will use

Loaf Pan

Place pans over flame (if using 3-burner grill, place both pans on 1 lit side). Return rack to barbecue.

Equipment you will use

Grill

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

Ingredients you will need

French Fries

Equipment you will use

Grill

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 registers160°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.

Ingredients you will need

French Fries

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

Remove pan with brisket. Discard pan and juices. Wrap brisket tightly in 2 wide sheets of heavy-duty foil.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Frying Pan

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.

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

Transfer brisket in pan to rimmed baking sheet.

Equipment you will use

Baking Sheet