Southwestern Barbecued Brisket with Ancho Chile Sauce
Ancho chile powder gives the meat its southwestern flavor. Chef suggests serving the brisket with southwestern-style coleslaw (sliced cabbage, jicama, and red onions tossed in a red-wine vinaigrette) and black beans with corn, tomatoes, and chiles. Leftovers would make great sandwiches.
Ancho chile powder gives the meat its southwestern flavor. Chef suggests serving the brisket with southwestern-style coleslaw (sliced cabbage, jicama, and red onions tossed in a red-wine vinaigrette) and black beans with corn, tomatoes, and chiles. Leftovers would make great sandwiches.
Step-by-step
- 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.
- For charcoal grill: 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.
- For gas grill: 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 3 1/2 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.
Southwestern Barbecued Brisket: A Flavor Journey
The aroma of smoky brisket, infused with the warm, earthy notes of ancho chiles, is enough to transport you straight to a sun-drenched Southwestern landscape. This recipe isn't just about cooking; it's about creating an experience, a taste of adventure in your own kitchen. For me, cooking is more than just preparing a meal; it's an act of love, a way to share a piece of myself with those I cherish. Whether it's a family gathering or a quiet night in, this brisket brings people together, fostering connection and conversation around a table laden with delicious food.
The beauty of this Southwestern Barbecued Brisket lies in its simplicity. It's a recipe that even a busy working mom like me can manage, a testament to the fact that delicious, memorable meals don't always require hours of intricate preparation. The low and slow cooking method allows for a tender, juicy result, practically falling apart with each bite. The ancho chile powder adds a depth of flavor that's both subtle and captivating, complementing the richness of the brisket without overpowering it. I've always loved the versatility of brisket – a true culinary chameleon. It transitions seamlessly from a weeknight dinner to a centerpiece for special occasions.
This recipe allows for improvisation. Feel free to experiment with different sides. I sometimes pair it with a vibrant southwestern-style coleslaw—a crisp contrast to the tender meat. The sweetness of the jicama perfectly balances the spiciness of the chiles. Other times, I go for a hearty black bean salad, bursting with the flavors of corn, tomatoes, and chilies. The leftovers, oh the leftovers! They're a culinary goldmine, easily transformed into delicious sandwiches or tacos. There is no bad way to savor the remaining brisket; this dish holds up well and its flavor only enhances with time.
My love for this recipe stems not only from its incredible taste but also from the memories it creates. I can see myself years from now, sharing this dish with my family. The scent of the smoky brisket, the laughter shared around the table, the contentment of a perfectly cooked meal—these are the things that truly matter.
So, gather your ingredients, put on your favorite music, and prepare to embark on a culinary journey to the sun-kissed Southwest. Your taste buds will thank you, and you might just discover a new love for low-and-slow cooking. And remember, it's not just about the food; it's about the love, the laughter, and the moments we create together, one delicious bite at a time.
Ingredients you'll need: (Remember, this is just a guide, feel free to adjust to your taste!)
- A nice, hefty cut of brisket
- Ancho chile powder (the star of the show!)
- Paprika
- Ground cumin
- Granulated garlic
- Coarsely ground black pepper
- Your favorite barbecue rub (optional, but recommended!)
- Wood chips (for that smoky flavor)
- Heavy-duty aluminum foil
Side Dish Suggestions:
- Southwestern Coleslaw (jicama, cabbage, red onions)
- Black Bean Salad (corn, tomatoes, chiles)
Enjoy your Southwestern culinary adventure!
