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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
joel Paredes
[email protected]I followed the recipe exactly and the brisket turned out perfectly. The meat was tender and juicy, and the sauce was delicious.
Moses Nkhambala
[email protected]This brisket was amazing! The meat was so tender and the sauce was perfect. I will definitely be making this again.
Thabiso Ngidi
[email protected]I've tried many brisket recipes, but this one is by far the best. The meat was so tender and flavorful, and the sauce was the perfect complement.
Mis Rayna
[email protected]This recipe is a keeper! The brisket turned out perfectly and the sauce was delicious. I will definitely be making this again.
Amtul Batool
[email protected]This is the best brisket recipe I've ever tried. The meat is so tender and juicy, and the sauce was perfect.
ShariarNazim Esrak
[email protected]I'm not a big fan of brisket, but this recipe changed my mind. The meat was so tender and the sauce was delicious.
Sidhuz 5911
[email protected]This brisket is a must-try! The meat is so tender and flavorful, and the sauce is the perfect balance of sweet and spicy.
Jhuuu Jhjjj
[email protected]I followed the recipe exactly and the brisket turned out perfectly. The meat was tender and juicy, and the sauce was delicious.
Mehboob Baloch
[email protected]This brisket was amazing! The meat was so tender and the sauce was perfect. I will definitely be making this again.
arifur arif
[email protected]I've tried many brisket recipes, but this one is by far the best. The meat was so tender and flavorful, and the sauce was the perfect complement.
Itso Mutengo
[email protected]This recipe is a keeper! The brisket turned out perfectly and the sauce was delicious. I will definitely be making this again.
Khaliqdad Khan
[email protected]I made this brisket for my family and they loved it! The meat was so tender and juicy, and the sauce was perfect.
Rebel Edits
[email protected]This is the best brisket recipe I've ever tried. The meat is so tender and the sauce is to die for. I will definitely be making this again.
Ponthias Ndambi
[email protected]I'm not a huge fan of brisket, but this recipe changed my mind. The ancho chile sauce is amazing and the meat is so flavorful.
Jim Datboi
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The brisket is always perfectly cooked and the sauce is divine.
Ss Brothers
[email protected]This brisket was a hit at my last party! The ancho chile sauce was the perfect balance of sweet and spicy, and the meat was so tender it melted in my mouth.