- boneless beef brisket, flat cut1 (3 pound)
- barbeque sauce3/4 cups
- dry red wine1/2 cups
- chili powder2 tablespoons
- packed brown sugar1 tablespoons
- garlic powder1 1/2 teaspoons
== 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.