• 1 beef Brisket Flat Half (about 3 pounds)
  • 3/4 cup barbecue sauce
  • 1/2 cup dry red wine


  • 2 tablespoons Chile powder
  • 1 tablespoon packed light brown sugar
  • 1-1/2 teaspoons garlic powder


Cook’s Tip: You may substitute Brisket Point Half for Brisket Flat Half with no change to cook time. Brisket Point Half is not considered a lean cut. 

  1. Combine rub ingredients in small bowl; press evenly onto beef Brisket Flat Half. 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 2-3/4 to 3-1/4 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, as desired. Carve diagonally across the grain into thin slices. Serve with sauce.
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