Southwestern Barbecued Brisket with Ancho Chile Sauce - PCOS-Friendly Recipe
This Southwestern Barbecued Brisket with Ancho Chile Sauce is a PCOS-friendly recipe.
Nutrition per Serving
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 1/2x1 1/4-inch disposable aluminum pans (for brisket)
- Heavy-duty aluminum foil
- Ancho Chile Sauce
Instructions
- 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.
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Frequently Asked Questions
Yes, this Southwestern Barbecued Brisket with Ancho Chile Sauce recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dinner. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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