Brisket, East Texas Style

• 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
• 1 (8 to 10-pound) brisket, fat cap on
• 2 1/2 cups of your favorite BBQ sauce

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

beef stock, red wine, bay leaves, whole black peppercorns, garlic, kosher salt, brisket, sauce

Taken from www.foodnetwork.com/recipes/brisket-east-texas-style-recipe.html (may not work)