Ingredients
1 brisket flat
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons ground cumin
1 tablespoon dried oregano

3 tablespoons grounded coffee
2 cups ketchup
1/2-cup vinegar
5 tablespoons brown sugar
1/2 tablespoon ground black pepper
1/2-tablespoon onion powder
2-tablespoon mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
3 tablespoon crushed red pepper
4 to 6 cups wood chips or chunks (preferably hickory or maple), soaked for 1 hour in water to cover, then drained
2-6 Bacon strips





Rub


2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons ground cumin
1 tablespoon dried oregano
3 tablespoons grounded coffee
1 cup apple cider
1 cup cider vinegar
1 cup coffee
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons hot sauce,
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper









Mop sauce


1 cup apple cider
1 cup cider vinegar
1 cup coffee
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons hot sauce,
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper




Barbeque sauce


2 cups ketchup
1/2 cup vinegar
5 tablespoons brown sugar
1/2 tablespoon ground black pepper
1/2 tablespoon onion powder
2 tablespoon mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
3 tablespoons crushed red pepper





Instructions


  1. Make the rub. In a small bowl, combine the ingredients for the rub and whisk to mix. (Break up any lumps with the whisk or your fingers.)
  2. Place the brisket in a roasting pan and generously sprinkle on both sides with the rub, using about 3 tablespoons per side and patting it onto the meat with your fingertips. You can cook the brisket right away, but it will be better if you let it cure with the rub in the refrigerator, covered, for 4 hours, or up to a day ahead. Because the brisket flat can become dry fast, you can place bacon strips across the brisket. This will help the brisket flat stay moist.
  3. Make the mop sauce. Set up the smoker with 4 to 6 cups wood chips or chunks (preferably hickory or maple) Set the grill or smoker at 170 degrees ferenheit.
  4. Let the Brisket cook for an hour and then cover brisket with mop sauce.
  5. To test for doneness, use an instant-read meat thermometer: The internal temperature should be about 190 degrees F.
  6. Transfer the brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat, or serve it on the side. ENJOY!!!