Rub brisket all over with spice
rub. Cover and chill for at least 2 hours or
overnight. Let stand at room temperature
for 1 hour before continuing.
3Preheat oven to 325°F. Heat 1 tablespoon oil in
a large wide pot over high heat. Add brisket,
fat side down. Cook undisturbed until well
browned, 56 minutes. Turn brisket over
and cook until browned, about 3 minutes.
4Using tongs, transfer to a plate. Reduce
heat to medium and add remaining 1 tablespoon
oil. Add onion and garlic. Cook, stirring
occasionally, until onion is slightly golden,
about 5 minutes
5Add broth and all remaining
ingredients. Bring liquid to a simmer. Return
brisket to pot. Cover and transfer to oven.
6Braise until brisket is very tender to
the touch but still holds its shape, about
4 1/2 hours.
7Using a large spatula, transfer
brisket, fat side up, to a large plate. Strain
braising liquid into a large bowl. Return
liquid to pot, bring to a simmer, and cook
until reduced to 2 cups, about 15 minutes.
8Score fat side of brisket by cutting a crosshatch
pattern of 1/4"-deep slits spaced 1/2"
apart. Return brisket, fat side up, to pot with
reduced braising liquid.
9DO AHEAD: Brisket
can be made 2 days ahead. Return brisket to
pot, cover, and chill. Bring to a simmer and
rewarm brisket before proceeding.
Transfer 1/4 cup braising liquid to
a blender. Add jam and bourbon and purée
until smooth. Season with salt and pepper.
11Preheat broiler. Spread 34 tablespoons glaze
on top of brisket with the back of a spoon.
Broil brisket in pot until browned and glazed,
watching carefully to prevent burning, 45
12Transfer brisket to a cutting board. Slice
against the grain and transfer to a large
platter. Ladle braising liquid over. Drizzle
remaining glaze on top.