Place everything in a jar or tupperware. Cover and refrigerate until using.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place onions and carrots in a well-oiled, deep 9 x 13-inch aluminum pan (I like to double the pan).

In a bowl combine salt, pepper, paprika, garlic powder, and sugar. Rub all over both sides of the brisket.

Heat a large pan over high heat. Once pan is very hot, add oil and gently place down brisket. Cook for four to five minutes on the first side, and then flip it over and sear for another four minutes on the second side. Remove from pan and set aside.

Add onions and garlic to the pan and stir for one minute. Pour in the wine and boil the mixture for three minutes. Add in barbecue sauce and chicken stock and bring mixture to a boil. Once boiling, pour the sauce over the brisket.

Cover aluminum pan very tightly with aluminum foil. Bake for three to four hours (depending on the size and thickness of your piece of brisket). Check it after the first one and a half hours and flip the brisket over. After that, check it every 45 minutes. It is done when the meat is fork tender and it smells so amazing you actually can’t stand to wait a second longer.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Beat eggs very well. In a well-oiled circular dish or pan, lay down tater tots in a single layer. Don’t be afraid to smoosh in as many as you can. Pour beaten eggs over the tater tots and help nudge them into all the nooks and crannies between the tots.

Place, uncovered, in the oven and cook for about 35–45 minutes until the top is golden and crunchy.

Drizzle vinegar over spinach.

Sprinkle salt and pepper.

Toss to combine.

Place a huge pile shredded meat in the center of the “pizza crust,” leaving a half-inch border around the edge for the “crust.”

Top with dressed spinach and pickled onions. Serve hot and ENJOY!