Ingredients

• 2 1/2 gallons good beef stock
• 1 bottle dry red wine
• 4 bay leaves
• 2 tablespoons whole black peppercorns
• 5 cloves garlic
• 1/2 cup kosher salt
• One 8- to 10-pound brisket, fat cap on
• 2 1/2 cups of your favorite BBQ sauce

Instructions

1. In a large cooking pot combine beef stock, wine, bay leaves, peppercorns, garlic and salt; over medium heat, bring to a low boil. Place brisket in boiling mixture, fat side up, and cook at a low simmer for 4 1/2 hours, or until tender.
2. Remove brisket from pan and place on the top rack of a grill or smoker and cook for 1 hour. Baste with BBQ sauce. Remove from grill or smoker and let cool for 15 minutes. Slice thinly and serve.