1 Combine rub ingredients in small bowl; press evenly onto beef brisket. 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 2-1/2 to 3 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. Carve diagonally across the grain into thin slices. Serve with sauce.

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