Directions: |
Directions:1 Adjust oven rack to upper-middle position and heat oven to 275º. Message dry rub into meat and poke all over with fork.
2. Arrange half of bacon strips, overlapping slightly, crosswise on bottom of broiler safe dish. Place brisket, fat side down; in bacon-lined pan and place remaining bacon strips on top, tucking ends of strips underneath brisket. Cover pan with foil and roast until fork inserted into brisket can be removed with no resistance. about 4 hrs.
3. Remove pan from oven and carefully flip brisket fat side up. Replace foil and return brisket to oven. Turn off heat and allow brisket to rest in warm oven for 1 hr.
4 Remove accumulated juices from pan and discard.
5. Brush brisket with 1 cup of bar-b-que sauce broil until lightly charred and fat is crisped. 5-7 minutes
6. Transfer to cutting board and slice across grain into 1/2 inch slices. Serve with remaining sauce. |
Personal
Notes: |
Personal
Notes: Smokey Bacon BBQ Sauce: Using accumulated juices skim off fat and discard. Remove bacon from brisket , chop into small pieces, and heat in medium saucepan until fat has rendered, about 5 miutes. Add 1 onion, chopped fine, cook until softened about 5 minutes. Off heat, add 1/2 cup cider vinegar and 1/3 cup brown sugar; stir until well combined. Return to medium heat and reduce to syrupy consistency, about 5 minutes. Meanwhile, take accumulated juices and add enough chicken broth to make 3 cups. Add to saucepan and reduce until mixture makes 3 cups, about 8 minutes. Off heat, stir in 1/2 cup ketchup and 1 canned chipotle chile in adobo sauce, minced. You may strain the sauce through a fine strainer, if you ;would like.
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