Preheat a smoker or oven to 225 degrees F. Brush each brisket with a thin layer of yellow mustard.
Combine the brown sugar, pepper, salt, chili powder, garlic powder, onion powder and coffee. Liberally sprinkle the briskets with the dry rub and massage it into the meat. Smoke the briskets for 8 hours, then wrap in foil and continue smoking 4 hours more.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.