Coffee rub smoked brisket - 8hrs slow and low

Light the bbq, with an indirect heat (coals on the side). Lid on and wait for it to reach 120-130c.

Mix the rub ingredients

Unroll the brisket and rub in the rub

Add the wood chips and place the meat in the grill. Close the lid and maintain a 120c heat for 4hrs. Add coal and adjust the vents as needed. Check in every hour

Checkin after 2 hrs to add some fuel

After 4 hrs put the meat into the tray. Poor in 1 CMs of beer or cider and wrap tightly to form a seal. Cook slow and low for another 2 hrs

Let the meat rest for 20mins

Keep the juices to serve the meat

Serve with slaw, pickles and toasted ciabatta