Southwestern Barbecued Brisket with Ancho Chile Sauce

Southwestern Barbecued Brisket with Ancho Chile Sauce
Photo by Con Poulos

Ingredients

  • 1 teaspoon coarsely ground black pepper
  • 2 teaspoons ancho chile powder
  • 4 disposable 6 x 3 3/4 x 2-inch mini aluminum loaf pans
  • 4 teaspoons coarse kosher salt
  • 4 cups hickory or oak wood chips
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • + 6 more ingredients
    • Ancho Chile Sauce
    • 2 11 3/4 x 8 1/2x1 1/4-inch disposable aluminum pans
    • Heavy-duty aluminum foil
    • 1 tablespoon golden brown sugar
    • 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
    • 1 teaspoon ground cumin

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. 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 b...

View full recipe at Epicurious

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