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1
Place the salt, brown sugar, paprika, pepper and garlic powder in a bowl and stir to mix.
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2
Place the brisket in a roasting pan and generously sprinkle both sides with rub, about 3 tablespoons per side.
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3
The excess rub will keep for several months in a jar.
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4
You can cook the brisket right away, but it will be better if you let it cure with the rub for several hours, or even a day in the refrigerator.
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5
Combine the beer, cider, cider vinegar, coffee, oil, Worcestershire sauce and salt in a bowl and whisk to mix.
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6
Set up your grill for indirect grilling.
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7
If using a gas grill, place wood chips in a smoker pouch.
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8
Run the grill on high until you see smoke, then reduce the heat to medium-low (300F).
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9
If using a charcoal grill, preheat to medium-low.
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10
Just before putting the brisket on, toss 1/2 cup wood chips on each mound of coals.
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11
Place the brisket on the grate in the center, over the drip pan, away from the heat.
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12
If using bacon, drape the slices over the top of the meat.
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13
Indirect grill the brisket until tender, 5 to 6 hours.
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14
If using a charcoal grill, add 12 fresh coals and 1/2 cup wood chips to each side every hour.
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15
(The total cooking time will depend on the size of the brisket and heat of the grill.).
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16
Generously baste or mop the meat on both sides with the Coffee Beer Mop Sauce once an hour for the first 4 hours.
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17
Tightly wrap brisket in foil and continue cooking until very tender, 1 to 2 hours more.
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18
Transfer the brisket to a cutting board and let rest for 10 minutes.
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19
Thinly slice across the grain, using an electric knife or sharp carving knife.
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20
Transfer the sliced meat to a platter.
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21
Spoon the Zinfandel BBQ Sauce over the meat, or better yet, serve it on the side.
