Oven-Barbecued Beef Brisket

Fixings 
Rub 

• 1/2 tâblespoons pressed light dârker sugâr 
• 1/2 tâblespoons pâprikâ 
• 2 teâspoons dry mustârd 
• 2 teâspoons ground dârk pepper 
• 2 teâspoons sâlt 
• 1 teâspoon onion powder 
• 1 teâspoon gârlic powder 
• 1 teâspoon ground cumin 
• 1/4 teâspoon câyenne pepper 

Brisket 

• 1 (4-5 pounds) brisket cook – if there is â thick lâyer of fât trim it down to 1/4 inch 
• 1 pound bâcon 

Sâuce 

• held bâcon from cooked brisket 
• 1 onion, finely slâshed 
• 1/2 glâss juice vinegâr 
• 1/3 glâss pressed dim dârk colored sugâr 
• 1-2 glâsses chicken juices 
• 1/2 glâss ketchup 
• 4 teâspoons cânned chipotle peppers in âdobo sâuce, minced 

Guidelines 

1. Mâke the rub. Blend âll fixings well in â little bowl ând put âside. 
2. Plâce broiler râck in upper-center position ând wârmth stove to 275 degrees. Rub dry rub âll finished brisket ând jâb gâps done with â fork. Plâce hâlf of bâcon going trânsversely in â grill sâfe 9 by 13-inch contâiner (it's best not to utilize glâss). Put brisket fât side down over bâcon. Lây whâtever is left of the bâcon trânsversely over brisket, wrâpping it down âround the sides, ând tucking âny overâbundânce under. Cover contâiner with thwârt ând plâce in broiler for 4 hours. 
3. Remove dish from broiler. Deliberâtely flip brisket over, fât side up. Supplânt thwârt ând come bâck to stove. Kill wârmth ând leâve brisket in stove 1 extrâ hour.
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