Whisk coffee, rub, and brown sugar. Generously coat the brisket. Wrap the brisket and refrigerate overnight.
Remove brisket from refrigerator unwrap and let sit for an hour at room temperature.
Set smoker to 225°. Smoke the brisket for one hour per pound of meat. Once internal temperature reaches 165° degrees after 12-14 hours depending on weight of brisket.
Remove from smoker and rest for 30 minutes before carving.
