BBQ Brisket or BBQ Ribs

Ingredients for rub:
• 8 tablespoons light brown sugar
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon jalapeno seasoning
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder

Using a 5 to 6 pound brisket or any 5 to 6 pound meat that you want to BBQ, remove as much fat as possible. Combine all above ingredients in bowl and mix well. Generously rub the entire above ingredients on both sides of the brisket.

Put brisket on sheet of aluminum foil (shiny side down). Place another sheet of aluminum foil on top and seal the edges by crimping the edges tightly leaving one side open for putting in the braising liquid later. Refrigerate the brisket for one hour minimum (if time permit, overnight would be better).

Ingredients for Braising Liquid:
• 1 cup white wine
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcester sauce
• 1 tablespoon honey
• 2 cloves garlic, chopped

Preheat oven to 225 degrees. Combine the braising liquid and microwave for one minute on high. Pour in half of the liquid into the one opening of the aluminum foil brisket. Put in oven for 3 hours.

The remaining braising liquid, place in small saucepan and bring the liquid to a simmer and continue cooking until sauce is reduced by half, creating a thick syrup consistency, making a glaze.

Remove the brisket from the oven, remove the top aluminum foil and brush the glaze over the brisket meat. Put the brisket back in the oven with the meat exposed. Cook again until the glaze caramelizes lightly. Remove from the oven.

Shred the brisket by using forks to make bite size pieces. Allow the meat to soak into all of the juices.