Perfect Brisket Every Time
Brisket Rub: 1/3 cup of salt, 1/3 cup black pepper, 1/3 cup of sugar, 2 Tbsp garlic powder, 2 Tbsp onion powder, 2 Tbsp coffee grounds, and 2 tsp cayenne pepper.
Rub or coat the brisket making sure to cover every inch of it entirely. Place fat side up on smoker and smoke with preferably Mesquite wood for about an hour per pound at approximately 250 degrees or until internal temperature is 190 degrees. Then take off smoker and wrap in aluminum foil and place in insulated container for at least an hour before slicing.
Awesome Ribs
Coat ribs in yellow mustard and then dust with the brisket rub from above. Get your smoker to about 250 degrees and put ribs in bone side down for 3 hours. Then take off, wrap in foil and pour about a 1/4 of a cup of apple juice inside the foil with ribs and put back on smoker for another 2 hours bone side up. Now take ribs out of foil and apply a little bit more rub on them and put back on smoker for an additional 1 hour bone side down again. The meat should be pulling away from the bone but not falling off when you take them off the BBQ pit.