Coffee-Chili Brisket Rub

Method

1. Combine the kosher salt and coarse black pepper in a medium bowl first, since together they make up the bulk of the rub and form its salty, peppery foundation similar to a Texas-style brisket rub.
2. Add the finely ground coffee, ancho chili powder, and ground chipotle pepper, whisking to distribute the dark spices evenly through the salt and pepper base.
3. Add the brown sugar, garlic powder, onion powder, ground coriander, smoked paprika, and cayenne pepper.
4. Whisk thoroughly for at least a minute, checking for any sugar clumps and breaking them apart with the back of a spoon, until the rub is a uniform deep reddish-brown.
5. Trim the brisket to an even 1/4-inch fat cap, then pat the entire surface completely dry with paper towels so the rub adheres in an even layer rather than clumping in wet spots.
6. Apply a thin binder if desired, such as a light layer of yellow mustard or oil, then season the brisket generously and evenly on all sides, using roughly 2 to 3 tablespoons per pound.
7. Press the rub firmly into the meat with your palms rather than just dusting it on, working it especially into the thicker point end.
8. Let the seasoned brisket rest uncovered in the refrigerator for at least 2 hours, or up to overnight, so the rub forms a tacky pellicle that will hold well through a long smoke.
9. Smoke low and slow, since the coffee and chili in this rub are formulated to caramelize slowly into a dark, coffee-and-pepper-forward bark rather than burn.
10. Avoid wrapping too early if you want maximum bark development, since this rub's char and coffee notes intensify most in the unwrapped hours of the cook.
11. Store any unused rub in an airtight container away from light and heat for up to 4 months, since ground coffee loses aromatic intensity faster than most dried spices.