1 1/2 tbsp light brown sugar, packed
1 1/2 tbsp paprika
2 tsp dry mustard
2 tsp ground black pepper
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1/4 tsp cayenne pepper
1 brisket about 4-5 lb
1 lb bacon
1 onion, chopped
1/2 cup apple cider vinegar
1/3 cup dark brown sugar, packed
1 to 2 cups chicken broth
1/2 cup ketchup
4 tsp canned chipotle in adobo sauce, minced
Combine rub ingredients in a small bowl and set aside.
Place oven rack in upper middle position and preheat oven to 275F. Rub brisket with spice mix and poke with a fork all over.
Place half the bacon crosswise in 9 by 13 inch pan. Put brisket fat side down on bacon and lay rest of bacon on top. Wrap bacon around the sides and tuck excess under the brisket. Cover pan with aluminum foil tightly and heat for at least 4 hours.
Take brisket out of oven and flip over. Replace foil and return to oven without heat on. Leave in oven for about an hour.
Remove brisket from pan and pour juices into a bowl. Remove bacon and chop. Cook bacon in a medium saucepan on medium until fat is rendered. Add onion and cook until softened. Add vinegar and dark brown sugar and simmer until sauce is reduced and syrupy.
Skim fat from reserved juices and add chicken broth until sauce is about 3 cups Add mixture to sauce and reduce to about 3 cups. Take off heat and add ketchup and mix. Strain if desired and add chipolte peppers.
Turn oven to broil and brush brisket with 1 cup of sauce until lightly browned and fat begins to get crispy. Cut brisket against the grain into slices and serve with sauce.