Southwest BBQ'd Brisket with Ancho Chile Sauce

By á-47

Ingredients

• 4 tea. coarse salt
• 1 Tbsp. (packed) brown sugar
• 2 tea. ancho chile powder
• 1 tea. paprika
• 1 tea. ground cumin
• 1 tea. granulated garlic
• 1 tea. coarsely ground pepper
• 1 5-5 1/2 lb. flat-cut (also called first-cut) brisket with 1/4"-1/2" layer of fat on 1 side
• hickory or oak chips soaked for one hour
• 2 - 11 3/4 " x 8 1/2" x 1 1/4" disposable aluminum pans for brisket
• .
• ANCHO CHILE SAUCE
• 1 dried ancho chile, stemmed, seeded, coarsely torn
• 2 Tbsp. oil
• 1 cup chopped onion
• 1 Tbsp. tomato paste
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 1/2 cup ketchup
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. (packed) brown sugar
• 2 tea. worcestershire sauce
• 1/4 tea. ground cumin

Details

Servings 6

Preparation

Step 1

SAUCE:
place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.

Heat oil in medium saucepan over medium heat. Adf onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes; Add 3 Tbsp. reserved chile soaking liquid, ketchup, and all remining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.

Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. Do ahead. Can be made 3 days in advance. Cover and chill.

BRISKET
Mix first 7 ingredients in a small bowl.
Rub spice blend over brisket. Wrap in plastic; refrigerate at least 2 hours and up to 24 hours.

Prepare grill for indirect coioking. Scatter some soaked wood chips over coals. Heat barbeque to 300 degrees.

Unwrap brisket and arrange fat side up in 11x8 aluminum pan; place pan over unlit part of grill. Cover grill. Cook brisket until thermometer reads 160 degrees, adjusting vents or adding more charcoal as needed (aobut 3 1/2 hours). Baste brisket occasionally with pan juices and add more 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 11x8 aluminum pan. Return to grill over unlit side, maintaining temperature insude grill at 250 degrees until thermometer reads 190 degrees (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 the juices.

Serve with any remaining juices and Ancho Chile Sauce.