Rub
Peaked light brown sugar- 1 ½ tablespoon
Paprika- 1 ½ tablespoon
Dry mustard- 2 teaspoons
Ground black pepper- 2 teaspoons
Sault- 2 teaspoons
Onion powder- 1 teaspoon
Garlic powder- 1 teaspoon
Ground cumin- 1 teaspoon
Cayenne pepper- ¼ teaspoon

Brisket
4-5 pounds brisket roast - depends on how many you are feeding
1 pound bacon

Sauce
Reserved bacon from cooked brisket
Finely chopped onion- 1
Cider vinegar- ½ cup
Chicken broth- 1-2 cups
Ketchup- ½ cup
Adobo sauce
Minced

Instructions:
Prepare the rub. Keep all of the ingredients in a small bowl and set aside.
Set oven rack in upper-middle position. Heat it to 275 degrees.

Put the rub mixture over the outer of the brisket. Make sure that the mixture gets every inch of the meat. Use a perfect brisket knife from Cutleryadvisor to cut the meat. Poke holes all over with the fork.

Put half of the bacon going crosswise in a broiler safe pan. Place brisket fat side down on the on the top of the bacon. Set the rest of the bacon crosswise on top of the brisket, wrapping it down around the sides. Tuck the excess under. Cover the pan with aluminum foil. Do not wrap too tightly. Place it in the oven for 4 hours.

Pick pan out of the oven. Flip brisket over carefully. Make sure fat side is up. Change foil and return to the oven. Turn off the heat. Leave the brisket in oven 1 hour.

Move accumulated juices from brisket into a bowl or large measuring cup. Remove bacon from brisket. Chop the bacon. Cooke it in a medium saucepan over medium heat for about 5 minutes. Cooke it until fat has rendered. Add onion and cook 4-5 minutes until become soft.
Take off heat. Add vinegar and dark brown sugar. Return to heat. Simmer about 5 minutes until reduced to a syrupy consistency.

Skim fat from accumulated juices. Add chicken broth and make a total of 3 cups. Add to mixture in saucepan. Reduce 8-10 minutes until about 3 cups in volume. After taking off heat add ketchup. Mix well and remove by passing through a filter if desired.

Now turn oven to broil. Brush the brisket with 1 cup of sauce. Broil the brisket until the meat becomes light brown. After the broiling, the fat starts to crisp and only then, you can say that your brisket is ready to serve.

Now, cut the brisket against the grain into 1/4 – inch slices. Now serve with extra sauce.


Tips
It is best to let the rubbed brisket sit in the fridge wrapped in foil. If you have time, put it in the fridge at least 3 hours or up to 24 hours.
Cooking time will depend on the size of the brisket.

Final Note:
You must taste it to ensure the final taste. Even you also have to take a good care of the serving amount and serving sizes are correct and that they taste as good as you do intend.

Related Resources:
http://www.deelishrecipes.com/2014/03/oven-braised-meat-recipe.html
http://www.deelishrecipes.com/2010/07/oven-traditional-oven-in-hungary.html