Brisket is fatty. Trim most of it off. Some say it melts into the meat which is not true a thin layer is perfect. Protects the meat and forms a nice crust.
Sprinkle with coffee grounds....... Unused grounds btw
Slather with mustard then sprinkle with rub. Massage into meat.
Soak your chunks 4 hours changing water once.
Smoker set at 225 for 14 hours. No need to add more chips or chunks. Honestly after 2 hours you can take out and finish in the oven. 225. Plus your house will smell kick ass.
After 12 hours I when you hit 190 for 45 minutes remove wrap tight in foil and cook another hour.
Place in an empty cooler wrapped in towels for an hour to rest. Slice against the grain very thin. Enjoy
Slice thin enjoy
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