Peach Glazed Brisket

Prepare a rub
1 Tbsp kosher salt
1 tsp ground black pepper
1/4 tsp smoked paprika
1/8 tsp cinnamon

4 lb trimmed brisket
2 Tbsp olive oil (divided)
1 white onion (diced)
3 garlic cloves (smashed)
4 cups beef broth
1/2 cup bourbon
1/4 cup brown sugar
1/4 cup soy sauce
1 tsp thyme
3 celery stalks (diced)
3 large carrots (chopped)
1 Tbsp balsamic vinegar

The night before serving, prepare the rub and spread all over the brisket.  Cover and refrigerate overnight.  Remove from the refrigerator and let stand at room temperature for 1 hour before cooking.

Preheat the oven to 325 degrees.  Heat 1 Tbsp of the olive oil in a large wide pot over high heat.  Add brisket, fat side down.  cook until well browned (5 - 6 minutes).  Turn brisket over and cook until browned (about 3 minutes).  Transfer to a plate.  Lift with a spatula or use tongs.  Do not pierce.  Reduce heat to medium and add remaining Tbsp of olive oil.  Add onion and garlic.  Cook, stirring occasionally, until onion is slightly golden.  Add broth and all remaining ingredients.  Bring liquid to a simmer.  Return brisket to pot.  Cover and transfer to oven.

Braise until the brisket is very tender to the touch, but still holds its shape, about 4 1/2 hours.  Transfer brisket to a plate and then strain the liquid.  Return the liquid to the pot.  Bring to a simmer and reduce to 2 cups.  Return the brisket to the reduced liquid.

For the Glaze
Transfer 1/4 cup of the braising liquid to a blender.  Add 1/2 cup peach jam, and 2 tsp bourbon.  Puree until smooth.  Season with salt and pepper.

Preheat the broiler.  Spread 3 - 4 Tbsp glaze on top of brisket.  Broil brisket in pot until browned and glazed, watching carefully to prevent burning.

Transfer brisket to a cutting board.  Slice against the grain and transfer to a large platter.  Ladle braising liquid over.  Drizzle remaining glaze on top.