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 cucchiaino di cumino macinato

• 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

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.

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