Braised, slow-cooked or smoked. No matter how you slice it, this is BBQ Brisket made easy!
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 8 servings: 388 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 137 mg Cholesterol; 402 mg Sodium; 14 g Total Carbohydrate; 1 g Dietary Fiber; 50 g Protein; 4.7 mg Iron; 7.4 mg NE Niacin; 0.6 mg Vitamin B6; 3.6 mcg Vitamin B12; 11.5 mg Zinc; 46.9 mcg Selenium; 190.9 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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