Dinner: Southwestern Barbecued Brisket with Ancho Chile Sauce

Recipe by Jamie Purviance Ancho chile powder gives the meat its southwestern flavor. Chef Purviance suggests serving the brisket with southwestern-style coleslaw (sliced cabbage, jicama, and red onions tossed in a red-wine vinaigrette) and black beans wi

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

Instructions

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.

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