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Hickory-smoked brisket:.
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In a small bowl, combine the salt, pepper, onion powder, cumin and garlic powder.
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Rub the mix into the brisket and let sit at room temperature, 45 minutes to 1 hour.
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Meanwhile, prepare your smoker or grill to cook over low, indirect heat for several hours.
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Set up a drip pan underneath where the brisket will smoke, and fill with the beer and water.
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Shortly before cooking, adjust the heat as needed to maintain a temperature around 250 degrees, and add hickory chips to start smoking.
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Place the brisket (fat side up) in the prepared smoker and cook for 2 1/2 hours.
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Adjust the heat as needed (add several coals to either side of the grill as needed if using a kettle grill) to maintain the ambient temperature (around 250 degrees); replenish the chips as needed to keep smoking.
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Baste the brisket every 30 minutes or so to keep it moist.
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After 2 1/2 hours, wrap the brisket (fat side up) tightly in foil and continue to cook over indirect low heat until the meat is fork-tender, 3 to 4 additional hours (time may vary depending on the heat of the smoker and size and thickness of the brisket).
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Remove the brisket from heat and, still wrapped in foil, cover it with a layer of newspaper and kitchen towels to keep warm.
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Set aside, covered, for at least 1 hour before serving.
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While the brisket is resting, make the sauce.
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Southwestern barbecue sauce and assembly:.
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In a heavy-bottom 4-quart pot, combine the onion, garlic, jalapenos and chiles with the coffee and beer.
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Bring to a simmer over medium-high heat, then reduce the heat and simmer until the onion is translucent, about 10 minutes.
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Stir in the tomato paste, ketchup, maple syrup, molasses, cumin, salt, chile powder and red wine vinegar and simmer for 20 minutes, stirring occasionally.
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Remove from heat and blend the sauce using an immersion blender or in stages in a stand blender, until fairly smooth.
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Set aside.
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Remove the brisket from the foil and slice across the grain into thin strips, reserving any pooled juices and leftover bits.
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Stir these drippings into the barbecue sauce.
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Serve the brisket warm with the barbecue sauce on the side.
