Soak the wood chips in water at least 1 hour; drain.
Combine coffee and the next 8 ingredients in a bowl. Pat brisket dry; rub with coffee mixture.
Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°. Place grill rack on grill. Place the brisket in a small roasting pan, and place pan on grill rack on unheated side. Close lid; cook for 6 hours or until a meat thermometer registers 195°. Add 1 1/2 cups wood chips every hour for first 4 hours; cover pan with foil for remaining 2 hours. Remove from grill. Let stand, covered, 30 minutes.
Unwrap brisket, reserving juices; trim and discard fat. Place a large zip-top plastic bag inside a 4-cup glass measure. Pour juices through a sieve into bag; discard solids. Let drippings stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat reaches opening; discard fat. Cut brisket across grain into thin slices; serve with juices.
Cooking time depends on size of the meat, the recipe says "cook for 6 hours or until a meat thermometer registers 195°". You smoke meat based on time if you're familiar with the recipe, your smoker and the size of the meat. Even then the most accurate way to do it is based on internal temperature.
I've now made this 4 times, following the instructions exactly each time, though the last two times I did remove from the smoker when it reached 160 and cooked at 225 degrees in my ovenwith a little beef broth (fat cap up) for the rest of the time to get to 190 degrees. I think it benefits from a resting period after reaching 190 as well. I am eating leftover slices on a sandwich right now and it is SO GOOD, even better than the day I cooked it. I get raves on the rub flavor every time I make this. I used a market trimmed brisket of about 4 lbs each time and smoked/cooked for about 8 hours total at around 225 degrees.
Instead of giving up, all you needed was to continue to cook your brisked (at 225F) until it reached 190F internally. You can do this two ways. One, using an internal and remote reading thermometer. The second would be to use a thermostatically controlled oven/smoker. I figure you had about 6 more hour of smoking time left. All my briskets are smoked for 12 hours. All who smoke briskets experiment. Join the club. It's fun and produces great tastes and only few small mistakes.
I can't rate it more than "has potential" because the recipe did not work for me. I'm assuming the error is my own, but I wanted to share the mistake so others don't make the same mistake. We apparently shouldn't have trusted the thermometer on the lid of our grill. According to that thermometer, we maintained the temp at 250 degrees for the 6 hours. We went to test the internal temp of the meat and it registered 137 degrees. So disappointed to follow directions for 6 hours and end up with a product that is inedible without much additional cooking.
I did not have time to smoke slow & low so I halved the rub for a 2.5 lb brisket and braised it. Applied the rub in the morning, covered with plastic wrap & put in the fridge. Later that afternoon I browned on all sides in grape seed oil and then covered with bottled bbq sauce/vinegar/molasses/brown sugar mix and chunks of onion in a dutch oven at 350 for about 2 hours, fat cap up. Added more sauce & water halfway through. Made amazing sliced bbq brisket sandwiches, guests raved! Just in case there is anyone else out there who is short on time :-)
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