4 teaspoons canned chipotle peppers in adobo sauce, minced
Instructions
Make the rub. Mix all ingredients well in a small bowl and set
aside.
Place oven rack in upper-middle position and heat oven to
275 degrees. Rub dry rub all over brisket and poke holes all
over with a fork. Place half of bacon going crosswise in a
broiler safe 9 by 13-inch pan (it’s best not to use glass).
Put brisket fat side down on top of bacon. Lay the rest of
the bacon crosswise on top of brisket, wrapping it down
around the sides, and tucking any excess under. Cover pan
with foil and place in oven for 4 hours.
Take pan out of oven. Carefully flip brisket over, fat side up.
Replace foil and return to oven. Turn off heat and leave
brisket in oven 1 additional hour.
Pour accumulated juices from brisket into large measuring
cup or a bowl. Remove bacon from brisket and chop into
pieces. Cook bacon in medium saucepan over medium heat
for about 5 minutes, until fat has rendered. Add onion and
cook until softened, 4-5 minutes. Take off heat and add
vinegar and dark brown sugar. Return to heat and simmer
until reduced to a syrupy consistency, about 5 minutes.
Skim fat from accumulated juices and add chicken broth to
make a total of 3 cups. Add to mixture in saucepan and
reduce until about 3 cups in volume, 8-10 minutes. Take off
heat and add ketchup. Mix well and strain if desired. (I like
to strain about half the solid pieces out and leave the rest).
After straining, add chipotle peppers.
Turn oven to broil. Brush brisket with 1 cup sauce and broil
until top is lightly browned and fat starts to crisp. Cut
brisket against the grain into 1/4-inch slices and serve with
extra sauce.
Originally Submitted
6/3/2019
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