Steps

• Step 1

  Make the mop sauce: Combine the coffee, beer, brown sugar, chile powder, and garlic salt in a bowl and whisk to dissolve any salt or sugar crystals. Transfer to a clean spray bottle and set aside.

  Ingredients

  • 1 Cup cold coffee

  • 1 Cup Texas Beer, such as Lone Star or Shiner Bock

  • 2 Tablespoon brown sugar

  • 1 Tablespoon chili powder

  • 1 Teaspoon garlic salt

• Step 2

  In a small bowl, mix the Prime Rib Rub and the ground coffee. Rub this mixture on the brisket, covering all surfaces.

  Ingredients

  • 1 Tablespoon coffee grounds

• Step 3

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• Step 4

  Put the brisket directly on the grill grate and smoke for 2 hours.

  02:00

  180 ˚F / 82 ˚C

• Step 5

  Spray the brisket with the mop sauce and transfer to an aluminum foil pan.

• Step 6

  Increase the temperature to 275℉ and continue to cook for 4 to 5 hours, spraying every hour with the mop sauce. If at any point the brisket appears to be drying out, cover it tightly with aluminum foil. (Discontinue mopping if you do this.)

  05:00

  275 ˚F / 135 ˚C

• Step 7

  When done, the internal temperature of the brisket will be 185 to 190℉ (anything less, and your brisket will be tough).

  275 ˚F / 135 ˚C

  190 ˚F / 88 ˚C

• Step 8

  Let rest for 15 to 20 minutes before carving across the grain into 1/4” thick slices. Serve, if desired, with barbecue sauce on the side. Enjoy!