Southwestern Barbecued Brisket With Ancho Chile Sauce

• 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 1/2x1 1/4-inch disposable aluminum pans (for brisket)
• Heavy-duty aluminum foil

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. 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 300u0b0F.
3. 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 300u0b0F. (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 160u0b0F, 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 250u0b0F, 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 250u0b0F, until instant-read thermometer inserted into thickest part of center of brisket registers 190u0b0F, 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.

coarse kosher salt, golden brown sugar, chile powder, paprika, ground cumin, garlic, ground black pepper, brisket, hickory, aluminum, aluminum, aluminum foil

Taken from www.epicurious.com/recipes/food/views/southwestern-barbecued-brisket-with-ancho-chile-sauce-242727 (may not work)