Southwestern Barbecued Brisket With Ancho Chile Sauce

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
3227
FAT
445%
CHOL
281%
SOD
196%

Comments

Add a comment

Ingredients for 6 servings

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

You might also like

Ancho Chile And Hibiscus Bbq Brisket
McCormick Gourmet
Bbq Sandwiches!
Framed Cooks
Beef Brisket
Simply Recipes
Barbecued Baked Beans
Saveur
Barbecue: Brisket
Serious Eats
Barbecued Texas Beef Brisket
Epicurious
Kansas City Barbecued Brisket
The Bitten Word
Bbq Tacos
Every Day with Rachael Ray
Slow-Cooker Bbq Brisket
Parade Magazine
Barbecued Beef Brisket
Saveur