Ingredients
1 (3 pound) boneless beef brisket, flat cut
3/4 cup barbeque sauce
1/2 cup dry red wine
Rub:
2 tablespoons chili powder
1 tablespoon packed brown sugar
1 1/2 teaspoons garlic powder
Directions
Combine rub ingredients in small bowl; press evenly onto beef brisket. Place brisket, fat side up, in stockpot.
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 hours or until brisket is fork-tender. Remove brisket; keep warm.
Skim fat from cooking liquid. Bring cooking liquid to a boil. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally.
Trim fat from brisket. Carve diagonally across the grain into thin slices. Serve with sauce.
