Barbecued Brisket And Burnt Ends

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2 cups beef broth or low-sodium consommé

1/2 cup cider vinegar

1/2 cup Worcestershire sauce

4 garlic cloves, smashed

1/4 cup grated onion

1 bay leaf

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1/4 cup Dijon mustard

2 tablespoons pickle juice (from a jar of dill pickles)

1 tablespoon dark brown sugar

1/2 tablespoon Worcestershire sauce

3/4 teaspoon hot sauce

2 tablespoons granulated sugar

2 tablespoons light brown sugar

2 tablespoons smoked sweet paprika

2 tablespoons garlic salt

1 1/2 teaspoons onion salt

1 1/2 teaspoons pure chile powder

1 1/2 teaspoons freshly ground pepper

1 teaspoon celery seeds

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon dried thyme

1/8 teaspoon dried oregano

One 9-pound whole packer beef brisket, fat trimmed to 1/4 inch

Kansas City-Style Barbecue Sauce

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