Southwestern Barbecued Brisket with Ancho Chilli Sauce

Ingredients for Southwestern Barbecued Brisket with Ancho Chilli Sauce

• 4 teaspoons coarse kosher salt

• 1 tablespoon (packed) golden brown sugar

• 2 teaspoons ancho chilli powder*

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• 1 teaspoon granulated garlic

• 1 teaspoon coarsely ground black pepper

• 1 5-to 2.5kg flat-cut (also called first-cut) brisket with 1/4- to 1/2-inch layer of fat on 1 side

• 950ml 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 Chilli Sauce

How to make Southwestern Barbecued Brisket with Ancho Chilli Sauce

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.

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 475ml wood chips. Scatter 475ml wood chips over coals. Return grill rack to barbecue. Heat barbecue to 149°C.

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 centre burner. Drain 475ml wood chips. Stack 2 mini loaf pans (one inside the other); fill with 240ml wood chips. Stack remaining loaf pans; fill with 240ml 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 149°C. (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 centre registers 71°C, 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 121°C, 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 121°C, until instant-read thermometer inserted into thickest part of centre of brisket registers 88°C, 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 Chilli Sauce.

• Available in the spice section of many supermarkets and at Latin markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.