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Southwestern Barbecued Brisket with Ancho Chile Sauce Recipe

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Southwestern Barbecued Brisket with Ancho Chile Sauce
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Ingredients
9
Count
Nutrition
4163
Calories
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.)
  4. 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 31/2 hours. Baste brisket occasionally with pan juices and add more drained wood chips as needed.
  5. 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.
  6. 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.
  7. * Available in the spice section of many supermarkets and at Latin markets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4162.8 Kcal (17429 kJ)
Calories from fat 936.63 Kcal
% Daily Value*
Total Fat 104.07g 160%
Sodium 2349.27mg 98%
Potassium 21.96mg 0%
Total Carbs 625.21g 208%
Sugars 104.09g 416%
Dietary Fiber 104.43g 418%
Protein 104.22g 208%
Vitamin C 0.2mg 0%
Vitamin A 0.5mg 15%
Iron 0.4mg 2%
Calcium 6.7mg 1%
Amount Per 100 g
Calories 986.14 Kcal (4129 kJ)
Calories from fat 221.88 Kcal
% Daily Value*
Total Fat 24.65g 160%
Sodium 556.52mg 98%
Potassium 5.2mg 0%
Total Carbs 148.11g 208%
Sugars 24.66g 416%
Dietary Fiber 24.74g 418%
Protein 24.69g 208%
Vitamin A 0.1mg 15%
Iron 0.1mg 2%
Calcium 1.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 91.1
    Points
  • 96
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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