1 1/2 tbsp dark brown sugar
1 1/2 tbsp paprika
2 tsp salt
2 tsp ground black pepper
2 tsp dry mustard
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1/4 tsp cayenne pepper
2 kg brisket
bacon from cooked brisket
1 onion, finely chopped
1/2 cup apple cider vinegar
1/3 cup dark brown sugar
1-2 cups chicken broth
1/2 cup ketchup
4 tsp chipotle peppers in adobo sauce, finely chopped
Mix all rub ingredients in a small bowl and set aside.
Preheat oven to 140C and place rack in upper-middle position. Cover brisket with rub and poke holes all over with fork. Line bottom of casserole with half of bacon strips then place brisket fat side down. Use remaining bacon to cover top of brisket, tucking in on sides. Cover pan with foil and leave in oven for 4 hours.
Remove pan from oven. Gently flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave 1 more hour.
Pour juices from brisket into bowl. Chop wrapped bacon into small pieces and cook over saucepan for about 5 minutes. Add onion and cook further 5 minutes. Turn off heat then add vinegar and sugar. Return to heat and simmer to syrup consistency.
Add chicken broth and reduce, about 8-10 minutes. Take off heat and stir in ketchup. Strain half the solid bits and add chipotle peppers.
Preheat oven broiler. Brush brisket with 1 cup sauce and broil until top is lightly browned. Cut brisket against the grain into 1/2 cm slices.
Serve with extra sauce along with your favourite greens and potato mash.