1 boneless beef brisket, flat cut (about 2-1/2 to 3-1/2 pounds)
3/4 cup barbecue sauce
1/2 cup dry red wine

Rub:
2 tablespoons chili powder
1 tablespoon packed brown sugar
1-1/2 teaspoons garlic powder

Total recipe time: 3 to 3-1/2 hours
Makes 6 to 8 servings

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 hours 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 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally.
4. Trim fat from brisket. Carve diagonally across the grain into thin slices. Serve with sauce.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit www.BeefItsWhatsForDinner.com

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