Southwestern Barbecued Brisket with Ancho Chile Sauce
Southwestern Barbecued Brisket with Ancho Chile Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mix first 7 ingredients in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix 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 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.