Name: Southwestern Barbecued Brisket with Ancho Chile Sauce
Yield: 6 Servings
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

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