Rinse, pat dry, then put the brisket on a
baking sheet
 

Generously rub Espresso Dry Rub all
over the piece of meat and let it sit room
temperature for an hour or until the rub
starts to turn into a paste
 

Preheat the smoker to 225 degrees and
place the brisket fat side up.  Spray a
mop sauce (2 cups of regular coke 1/4 cup apple cider vinegar, 2 tbsp Worcestershire sauce) every hour to keep from drying out until an instant-read thermometer inserted in the thickest part of the meat reads 190 degrees F
 

This could take up to 8-12 hours but the internal temp is what you are waiting for.  Be patient and don't rush the process
 

When the internal temp reaches 190 F take the meat off of the smoker and wrap it with foil
 

Let rest for 30 minutes
 

Slice with a sharp knife across grain into pencil-width slices and serve with some barbecue sauce separately on the side
 

Drink some Bordeaux, Malbec, Zinfandel or a Brunello di Montalcino