* 1 (2 1/2-3 1/2 lb.) boneless beef brisket, flat cut * 3/4 c. barbeque sauce * 1/2 c. dry red wine
Rub: * 2 Tbsp. chili powder * 1 Tbsp. packed brown sugar * 1-1/2 tsp. garlic powder
What to do:
1. Combine rub ingredients in small bowl; press evenly onto beef brisket. Place brisket, fat side up, in stockpot. 2. Combine barbecue sauce and wine in small bowl. Pour around brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hrs. or until brisket is fork-tender. Remove brisket; keep warm. 3. Skim fat from cooking liquid. Bring cooking liquid to a boil. Reduce heat to medium and cook, uncovered, 8-10 min. or until reduced to 1 c. sauce, stirring occasionally. 4. Trim fat from brisket. Carve diagonally across the grain into thin slices. Serve with sauce.
* Cook's Tip: Smoker Method Variation: To smoke beef brisket, prepare charcoal or gas smoker according to manufacturer's directions. Combine barbecue sauce and wine in small saucepan; bring to a boil, stirring frequently. Reduce heat to medium-low; cook 7-8 min. or until reduced to 1 c., stirring frequently. Reserve 1/2 c. barbecue sauce for serving. Prepare rub as above; press evenly onto beef brisket. Smoke brisket according to manufacturer's instructions and cooking times or until fork-tender, brushing occasionally with remaining barbecue sauce. Carve brisket as above. Serve with reserved sauce.