-
1
Combine all dry rub ingredients in a bowl, and mix together thouroughly to remove any lumps.
-
2
Apply dry rub to all sides of brisket flat, generously.
-
3
Place in an airtight container and place in refrigerator for at least 1 hour and up to overnight.
-
4
When the meat is ready, lay out a grill or smoker for indirect smoking.
-
5
Add wood chips or chunks to the coals, and replinish for the first 2 hours whenever the smoke dies out.
-
6
Place meat on grill, over a drip pan, and cook at a temperature of 225-250F until it reaches an internal temperature of 170F.
-
7
To make the sauce:
-
8
While the brisket is smoking, combine all ingredients in a small sauce pan, and whisk together thouroughly.
-
9
Place on the stove, over medium heat until sauce comes to a boil.
-
10
Lower heat and continue to simmer for approximately 30 minutes, until flavors have combined, and the sauce thickens somewhat.
-
11
When meat has reached an internal temperature of 170F, brush the sauce onto the brisket.
-
12
Continue saucing brisket periodically (every 15-20 minutes) until meat reaches an internal temperature of 200-205F.
-
13
Remove brisket from the smoker, and allow to rest for at least 20 minutes before slicing.
-
14
Serve with more of the coffee BBQ sauce on or bun or just on your plate.
-
15
Enjoy!
