2teaspoonsof coarse ground sea salt or kosher salt
1teaspoongarlic powder
1teaspoononion powder
1teaspooncumin
For the sauce
1chopped onion
1tablespoonbutter
1 ½cupsbeef broth
½cupapple cider vinegar
½cupbrown sugar
½cupketchup
Instructions
Prepare the Brisket
Trim off any excess fat off the brisket
Place brisket in a large pan to prepare for adding the rub. This will get a bit messy, so I like to keep the rub contained.
BBQ Rub
Add all of the rub ingredients to a bowl and mix well.
Adding the Rub
Pour about half of the dry rub on the exposed side brisket and thoroughly rub the entire surface to cover all of the meat. Don't forget about the sides.
Turn the brisket over and use the remainder of the dry rub.
All of the brisket should be covered in the dry rub
Bacon
Lay half of the bacon in one direction on top of the brisket
Lay the other half of the bacon in the other direction and weave together
Note: Weaving the bacon into a basket-weave will keep it together as the brisket cooks, and looks fantastic!
Preparing the sauce
Sautee the chopped onions in butter until they turn translucent
Chop the bacon that you removed from the top of the brisket
Add all ingredients to the sauce pan (including the bacon)
Bring to a boil, then turn down to a simmer and reduce until the sauce thickens