Best 2 Southwestern Barbecued Brisket With Ancho Chile Sauce Recipes

Southwestern barbecued brisket with ancho chile sauce is a flavorful and tender dish that is perfect for any occasion. The combination of smoky brisket, tangy ancho chile sauce, and aromatic spices creates a mouthwatering experience that will leave you craving more. Whether you're hosting a party or just looking for a delicious meal to enjoy with your family, this recipe is sure to be a hit.

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SOUTHWESTERN BARBECUED BRISKET WITH ANCHO CHILE SAUCE

Southwestern Barbecued Brisket with Ancho Chile Sauce image

Provided by Jamie Purviance

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

4 teaspoons coarse kosher salt
1 tablespoon (packed) golden brown sugar
2 teaspoons ancho chile powder*
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon coarsely ground black pepper
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
4 cups hickory or oak wood chips, soaked in water 1 hour
4 disposable 6 x 3 3/4 x 2-inch mini aluminum loaf pans (for wood chips, if using gas grill)
2 11 3/4 x 8 1/2x1 1/4-inch disposable aluminum pans (for brisket)
Heavy-duty aluminum foil
Ancho Chile Sauce

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.

SOUTHWESTERN BARBECUE SAUCE

Southwestern Barbecue Sauce image

Make and share this Southwestern Barbecue Sauce recipe from Food.com.

Provided by kzbhansen

Categories Sauces

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup catsup
1/4 cup water
1/4 cup onion, chopped
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon chili powder
1 teaspoon salt
1/8 teaspoon garlic powder

Steps:

Combine all ingredients in saucepan.
bring to boil and cook on low for 10 minutes.

Nutrition Facts : Calories 82, Fat 0.5, SaturatedFat 0.1, Sodium 1105, Carbohydrate 20.8, Fiber 1, Sugar 17.6, Protein 1.1

Tips:

Choose the right cut of beef: Brisket is a tough cut of meat, so it needs to be cooked low and slow to tenderize it. Look for a brisket that is at least 10 pounds, with a good amount of marbling.
Prepare the brisket properly: Before cooking, trim off any excess fat from the brisket. You can also score the brisket, which will help the marinade penetrate the meat.
Use a flavorful marinade: The marinade is what will give your brisket its flavor, so make sure to use a good one. This recipe uses a combination of ancho chiles, garlic, cumin, and oregano.
Cook the brisket low and slow: Brisket needs to be cooked for a long time at a low temperature in order to become tender. Cook the brisket at 225 degrees Fahrenheit for 8-10 hours, or until it reaches an internal temperature of 200 degrees Fahrenheit.
Let the brisket rest before slicing: Once the brisket is cooked, let it rest for at least 30 minutes before slicing. This will help the juices redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Southwestern barbecued brisket with ancho chile sauce is a delicious and flavorful dish that is perfect for any occasion. The brisket is cooked low and slow until it is fall-apart tender, and the ancho chile sauce adds a smoky and spicy flavor. This dish is sure to be a hit with your family and friends.