SOUTHWESTERN BARBECUED BRISKET WITH ANCHO CHILE SAUCE
Provided by Jamie Purviance
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- 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.
- For charcoal grill:
- 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.
- For gas grill:
- 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 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.
- 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.
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Itz Rajput
[email protected]I loved this brisket! The ancho chile sauce was so flavorful, and the meat was so tender and juicy. I will definitely be making this recipe again.
Emmanuel Osei
[email protected]This brisket was absolutely delicious! The ancho chile sauce was the perfect touch, and the meat was cooked to perfection. I will definitely be making this recipe again.
Cooking Fun
[email protected]I followed the recipe exactly and the brisket turned out great! The meat was so tender and juicy, and the ancho chile sauce was the perfect complement. I'll definitely be making this recipe again.
Asia Flener
[email protected]This brisket was a bit dry for my taste, but the flavor was still good. I think I might have overcooked it a bit. Next time, I'll cook it for a shorter amount of time.
coj poster
[email protected]I'm not a fan of ancho chile sauce, so I used a different sauce instead. The brisket still turned out great! The meat was so tender and flavorful, and my family loved it.
Boyo Eleanora
[email protected]This brisket was a bit too spicy for my taste, but my husband loved it! He said it was the best brisket he's ever had. I'll definitely be making it again, but I'll use less ancho chile sauce next time.
Kyle Lark
[email protected]I made this brisket for my husband's birthday party and it was a huge success! The meat was so tender and juicy, and the ancho chile sauce was the perfect touch. Everyone loved it!
DeAngelo Family
[email protected]I followed the recipe exactly and the brisket turned out amazing! The ancho chile sauce was perfect, and the meat was so tender and flavorful. My family loved it!
Miracle Peter
[email protected]This was an absolutely delicious brisket! The ancho chile sauce really made the dish, and the meat was cooked to perfection. I will definitely be making this recipe again.
Anisa Shtylla
[email protected]I'm not a huge fan of brisket, but this recipe changed my mind! The meat was so juicy and tender, and the ancho chile sauce was the perfect complement. I'll definitely be making this again!
Woynachala chala
[email protected]My family loved this brisket! I made it for a special occasion dinner and everyone raved about it. The ancho chile sauce is so rich and flavorful, and the brisket was cooked to perfection. I will definitely be making this again!
benedict okeh
[email protected]This brisket recipe was a huge hit at my last BBQ party. The ancho chile sauce is divine - it has just the right amount of heat and smokiness. The meat was so tender and flavorful, it literally melted in my mouth.