For the rub:

3 tablespoons unsweetened cocoa powder

1 tablespoon ancho chili powder

1 tablespoon coarse sea salt

1 tablespoon dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon chipotle chili powder

1/2 teaspoon ground aniseed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano, preferably Mexican

Pinch of dried cloves

 

For the mop:

2 cups brewed coffee

1/4 cup molasses

2 tablespoons balsamic vinegar

2 teaspoons coarse sea salt

Juice of 2 lemons

1 flat or center-cut beef brisket, 4 to 5 pounds, trimmed, with 1/4 inch of fat on one side

Vegetable oil for rubbing

 

For the sauce:

1 cup brewed coffee

1 cup ketchup

1/4 cup dark mustard

1/3  cup honey

2 tablespoons apple cider vinegar

2 teaspoons coarse sea salt

2 teaspoons freshly ground black pepper

2 tablespoons hot-pepper sauce

 

Directions:

To make the rub, mix the cocoa powder, ancho chili powder, salt, brown sugar, cinnamon, chipotle chili powder, aniseed, garlic powder, onion powder, pepper, oregano, and cloves in a small bowl.

 

To make the mop, mix the lemon juice, coffee, molasses, vinegar, and salt in a separate bowl. Mix 1 tablespoon of the rub into the mop. Set aside.

 

Rub the remaining rub all over the brisket. Cover tightly in plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

 

About 1 hour before you’re going to grill, remove the meat from the refrigerator to bring to room temperature. Rub the meat liberally with oil. Light a grill for indirect low heat, about 200 F. If using a charcoal grill, build a small charcoal fire at one end of the grill. If using a gas grill, set a burner at one end of the grill to medium-low. Clean the grill grate with a wire brush.

 

Put the brisket, fatty-side up, on the grill away from the heat, cover the grill, and cook until the brisket is deeply browned and blackened in spots and cooked to well-done (about 170 F on an instant-read thermometer), 6 to 8 hours.

 

Throughout the cooking time, brush the surface of the brisket on both sides liberally with the mop whenever the surface looks dry, about every 30 minutes. After 11/2 hours of cooking, put the brisket in an aluminum foil pan and return the pan to the grill away from the heat; cover the grill and continue cooking. The pan helps to retain moisture in the brisket and keep it from drying out. Once the brisket is in the pan, you need to mop only the top, or fatty, side. If your grill has a temperature gauge, it should stay around 200 F during the entire cooking time. If using charcoal, refresh the coals about once an hour during cooking. You can add chunks of wood (such as hickory, mesquite or apple) to the fire periodically if you want a smoky flavor.

 

Anytime during grilling, make the sauce. In a small saucepan, whisk together the coffee, ketchup, mustard, honey, vinegar, salt, black pepper, and hot sauce. Bring to a boil over medium heat and simmer until slightly thickened, about 4 minutes. Remove from the heat and let cool to room temperature.

 

When the brisket is done, trim any excess fat (not too much, though; the crispy bits taste great) and carve across the grain on the diagonal into thin slices. Serve with the sauce.

 

Makes 8 to 10 servings