The brisket can be refrigerated in its sauce for up to 5 days or frozen for up to 1 month. Bring to room temperature before grilling.
Slicing meat across the grain can make it much more tender and succulent. Brisket is composed of long muscle fibers that run in one direction. If you cut parallel to these fibers (with the grain), the meat will be tough; instead, cut perpendicular to the fibers (across the grain).
A medium-weight Pinot Noir or Merlot with spice and berry flavors has enough acidity to stand up to the fiery barbecue sauce.