Oven-Barbecued Beef Brisket

RUB:--
1½ tbsp packed light brown sugar
1 tsp SIDS SMOKEY BBQ RUB
1½ tbsp paprika
2 tsp dry mustard
2 tsp SIDS SALT & PEPPER
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
¼ tsp cayenne pepper
BRISKET:--
2 kg brisket roast, fat trimmed to 6 mm
500 g bacon
SAUCE:--
reserved bacon from cooked brisket
1 onion, finely chopped
½ cup cider vinegar
⅓ cup packed dark brown sugar
1-2 cups chicken broth
½ cup Tuimato Sauce
4 tsp chipotle peppers in adobo sauce, minced

Mix SIDS SMOKEY BBQ RUB, SIDS SALT & PEPPER and all ingredients well in a small bowl and set aside.
Place oven rack in upper-middle position and heat oven to 135°C. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe 23x33 cm pan (it’s best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides and tucking any excess under. Cover pan with foil and place in oven for 4 hours.
Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 more hour.
Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in a saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add Tuimato Sauce. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 6 mm slices and serve with extra sauce.