Created by natsgarden123 on April 17, 2020
Step 1: Mix all of the rub seasonings well in a small bowl and set aside.
Step 2: Preheat oven to 275F.
Step 3: Rub dry rub all over brisket and poke holes all over the fatty part with a fork.
Step 4: Place half of bacon going crosswise in a broiler safe 9 by 13-inch pan, put brisket fat side down on top of bacon, then lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides. Cover pan tightly with foil and place in oven for 4 hours -turn off the oven.
Step 5: Take pan out of oven, flip brisket over, fat side up then replace foil and return to oven for 1 hour.
Step 6: After the hour is up, pour the accumulated juices from brisket into large measuring cup.
Step 7: Remove bacon from brisket and chop into pieces, then cook bacon in a pan over medium heat for about until fat has rendered.
Step 8: Add onion and cook until softened, add vinegar and brown sugar, simmer until reduced to a syrupy consistency.
Step 9: Skim fat from accumulated juices ( or use a fat separator) and add chicken broth to make a total of 3 cups.
Step 10: Add to mixture in saucepan and reduce down to 3 cups, take off heat and add ketchup.
Step 11: Mix well and strain , add the BBQ seasoning to taste.
Step 12: Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp.
Step 13: Remove the Brisket from the oven and let it sit for at least 20 minutes before using an electric knife to slice against the grain.
Step 14: Serve with the sauce.