Texas BBQ Beef Brisket

Braised, slow-cooked or smoked. No matter how you slice it, this is BBQ Brisket made easy!

INGREDIENTS

1 beef Brisket Flat Half (about 1,4 kg)

3/4 cup (175 ml) barbecue sauce

1/2 (120 ml) cup dry red wine

Rub:

2 tablespoons chile powder

1 tablespoon packed light brown sugar

1-1/2 teaspoons garlic powder

210 minutes

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

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.