This is our favorite version of this barbeque classic.
Whole Untrimmed Brisket or Brisket Flat
1/2 cup Bone Doctors’ Premium Spice Blend
1/3 cup coarse ground black pepper
1/4 cup Kosher salt
1/3 cup fine ground dark roast coffee
Time: 12-24 hours
Trim fat from brisket to 1/4 inch thick.
Combine ingredients for rub and rub generously onto brisket.
Cover, and let meat rest overnight (12-24 hours) in refrigerator.
While preparing smoker for indirect cooking, let meat sit at room temperature for one hour.
Smoke with indirect heat with a Hickory/Peach wood blend until a temperature probe in the thickest part of the brisket registers 185 degrees. (about 8-12 hours)
Remove brisket from heat, and cover with foil at least 30 minutes before slicing against grain.
Serve with Bone Doctors’ Barbeque® sauce on the side.
This can be frozen in a vacuum seal for later use, warmed in the oven at 225 for 2 hours before serving.