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Southwestern Barbecued Brisket with Ancho Chile Sauce


Southwestern Barbecued Brisket with Ancho Chile Sauce Recipe

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 1/2 x 1 1/4-inch disposable aluminum pans (for brisket)
  • Ancho Chile Sauce
Directions:
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Rank

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