Southwestern Barbecued Brisket with Ancho Chile Sauce

Ingredients

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

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