Southwestern Barbecued Brisket with Ancho Chile Sauce
Southwestern Barbecued Brisket with Ancho Chile Sauce is a gluten free and vegan recipe with 6 servings. One serving contains 135 calories, 7g of protein, and 1g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. It is perfect for Hanukkah. Head to the store and pick up ground cumin, golden brown sugar, paprika, and a few other things to make it today. It is a rather inexpensive recipe for fans of Jewish food. From preparation to the plate, this recipe takes roughly 45 minutes.
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.
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.
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.)
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.
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.
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.
* Available in the spice section of many supermarkets and at Latin markets.