[slickster81]

Put a pan under your brisket to catch the drippings.

When done smoking, pour off all the drippings into a container, defat (leave about 1/4 cup fat)

Deglaze the drippings pan with some red wine vinegar, how much depends on the size of your drip pan, so for a benchmark, for a 9x13 pan I would use about 1/3 cup vinegar.

Scrape all the bits up while deglazing, then add (again based on the 9x13 pan size, scale it up or down as needed)

Your pan drippings
1/2 C white wine, or a medium body beer.
1/3 C ketsup
1/4 C Honey
1/3 C Packed brown sugar
2 Tb of your rub
1/4 tsp ground cinnamon
1/8 tsp ground clove (or allspice as a substitute)
1-? tsp ground cayenne (spice to taste, balance the sweet, tart from the other ingredients)
1 medium onion, chopped fine
2 large cloves garlic, mashed
Salt and FRESH ground black pepper to taste

Cook in a large saucepot over medium/medium low heat until thick enough to coat the back of a spoon (about 1 hour) this sauce will thicken more on cooling so don't get it too tight.

This is similar to what I use with my ribs (ribs get dry rub, then braised in a stock in oven. Juice from brazing becomes base for sauce)