Southwestern Barbecued Brisket with Ancho Chile Sauce

Ingredients

• 6 servings ancho chili pepper 
• 2 teaspoons ancho chili powder 
• 4 teaspoons kosher salt 
• 5 pound flat parsely with 1/4- to 1/2-inch layer of fat on 1 side (also called first-cut)
• 1 tablespoon brown sugar packed ()
• 1 teaspoon sea salt 
• 1 teaspoon ground cumin 
• 1 teaspoon pepper black
• 1 teaspoon paprika 

Equipment

• bowl
• frying pan
• baking sheet
• loaf pan
• grill
• kitchen thermometer
• aluminum foil

Directions

1. Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours andup to 24 hours.
2. 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).
3. Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue.
4. Heat barbecue to 300°F.
5. 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.
6. 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.
7. Place pans over flame (if using 3-burner grill, place both pans on 1 lit side). Return rack to barbecue.
8. Heat barbecue to 300°F. (If temperature rises too high on 3-burner grill, turn off burner without chips.)
9. 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 registers160°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.
10. Remove pan with brisket. Discard pan and juices. Wrap brisket tightly in 2 wide sheets of heavy-duty foil.
11. 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.
12. Transfer brisket in pan to rimmed baking sheet.
13. Let rest at least 1 hour and up to 2 hours.
14. Carefully unwrap brisket, saving any juices in foil.
15. Transfer juices to small pitcher.
16. Place brisket on work surface. Thinly slice brisket across grain; transfer to platter.
17. Brush brisket with some of juices.
18. Serve with any remaining juices and Ancho Chile Sauce.
19. * Available in the spice section of many supermarkets and at Latin markets.