3-5 lbs. brisket with fat trimmed to about ľ inch thick
Salt and pepper to taste
1 packed tbsp brown sugar
2 tsp paprika
2 tsp ground cumin
1 tsp mustard powder
1 tsp onion powder
1 tsp garlic powder
ľ tsp cayenne pepper
2 tbsp butter
1 cup finely chopped onion (about Ĺ large onion)
2-3 cloves of garlic, minced
1/3 cup packed dark brown sugar
Ĺ cup ketchup
1 tbsp Worcestershire sauce
1 chipotle pepper in adobo sauce, minced (about 1 tbsp)
Ĺ cup apple cider vinegar
ľ cup boubon
Reserved brisket juices, skimmed of fat
Season brisket with salt and pepper to taste. Prepare the rub by mixing spices together until well combined. Gently rub spice mix all over the brisket, making sure to get into various nooks and crannies. Place brisket, fat side down, on double-layer of aluminum foil. Pull edges of foil up around the brisket to form a pouch. Pouch needs to be sealed well to keep in moisture. Refrigerate rubbed and foil-wrapped brisket for 3-24 hours. (Generally, the longer the brisket has to absorb the rub, the better the flavor will be, but itís fine to cook it immediately.)
Preheat oven to 275 and place oven rack in middle of oven. Place the foil pouch on a baking sheet or baking dish and cook 3-5 hours, depending on the size of the brisket (A good rule of thumb is 1 hour per pound of meat.) Turn off the oven and allow the brisket to rest until itís cool enough to handle without oven mitts.
Pour the accumulated juices from the brisket into a large measuring cup or bowl. Skim the fat and reserve the juices for the sauce. Return the wrapped brisket to the warm oven while you make the sauce. In a saucepan, cook the onion until itís softened (4-5 minutes). Add the garlic and cook until itís fragrant (about 1 minute). Add the brown sugar, ketchup, Worcestershire sauce, chipotle pepper, apple cider vinegar, and bourbon. Stir to combine and bring to a simmer. Cook for 2-3 minutes until all ingredients are dissolved. Add the reserved brisket juice and simmer until it has reduced to your desired consistency (about 15 minutes). If desired, blend the finished sauce to make it more smooth.
Remove the brisket from the oven an open the foil pouch. Turn the oven to broil and brush the brisket with a good layer of sauce. Broil uncovered until the top is lightly browned and the fat starts to crisp. Allow the brisket to cool slightly before slicing. Slice the brisket against the grain into ľ inch slices and serve with extra barbeque sauce.