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.
Blend rub ingredients in small bowl; mix well. Press onto all sides of beef Brisket Flat Half. Place brisket in pressure cooker, fat side up; add wine. Close and lock pressure cooker lid.
Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer.
Use quick-release feature to release pressure; carefully remove lid. Warm barbecue sauce in small sauce pan on stovetop, add 1/4 cup cooking liquid to sauce; stir to combine.
Trim fat from brisket, as desired. Carve diagonally across the grain into thin slices. Serve with sauce.
Combine rub ingredients in small bowl; press evenly onto beef brisket. Place brisket, fat side up, in 4-1/2 to 5-1/2 quart slow cooker.
Combine barbecue sauce and wine in small bowl. Pour around brisket; Cook on HIGH 4 to 6 hours or LOW 8 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.)
Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil in a sauce pan. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally.
Ingredients
Directions
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.
Blend rub ingredients in small bowl; mix well. Press onto all sides of beef Brisket Flat Half. Place brisket in pressure cooker, fat side up; add wine. Close and lock pressure cooker lid.
Use beef, stew or high-pressure setting on pressure cooker; program 70 minutes on pressure cooker timer.
Use quick-release feature to release pressure; carefully remove lid. Warm barbecue sauce in small sauce pan on stovetop, add 1/4 cup cooking liquid to sauce; stir to combine.
Trim fat from brisket, as desired. Carve diagonally across the grain into thin slices. Serve with sauce.
Combine rub ingredients in small bowl; press evenly onto beef brisket. Place brisket, fat side up, in 4-1/2 to 5-1/2 quart slow cooker.
Combine barbecue sauce and wine in small bowl. Pour around brisket; Cook on HIGH 4 to 6 hours or LOW 8 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.)
Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil in a sauce pan. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally.