2 tbsp. fine ground dark roast coffee
2 tbsp. cocoa powder
2 tbsp. mix of freshly ground sea salt and pink Himalayan salt (just my preference, Kosher would do)
2 tbsp. dark brown sugar
4 tsp. smoked paprika
4 tsp. ancho chile powder
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. ground cumin
2 tsp. freshly ground black pepper
1 tsp. ground coriander
1 tsp. ground cayenne
½ tsp cinnamon
For smoking I use an electric smoker (masterbuilt pro), and use a 3 to 1 mix of wood pellets…. 3 parts hickory and 1 part mesquite. Constant temp of 225. Smoke/cook to a temp of 190, smoking the first 3-4 hrs….then wrap pan with foil to seal and continue till finished temp is reached. Time can take from 8 to 10 hours or more depending on the size of your brisket.
Place pan wrapped in foil to seal into a nice ice chest (minus the ice.. J) Wrapped in a blanket to rest for two hours minimum (I can’t stress this part enough).
Reserve any of the juices and separate the fat and serve with the sliced brisket.