GETTING READY

1. ANCHOV- COCOA RUB: In a medium bowl, mix all the ingredients till well combined.

2. Trim as much fat off the brisket as possible. Coat it with oil all over. Sprinkle the coffee chilli rub generously, followed by the anchov-cocoa rub. Set aside for a few minutes.

3. Set a UDS to 250- 275 degrees F.

MAKING

For The Beef Brisket

4. In the UDS place a pan filled with beef broth and water in the lower rack. Place the brisket on the rack. Cover and smoke it till it reaches an internal temperature of 185 degrees F.

5. Wrap it in foil and continue to smoke till it reaches an internal temperature of 200 degrees F. Remove from the smoker and place it immediately in a cooler for about 1 hour to rest.

For The Imperial BBQ Sauce

6. In a pan on medium heat add oil and garlic. Saute for 1 minute and add all the ingredients one by one while stirring to mix them after each addition.

7. Finally add the Russian imperial stout and mix well. Reduce the heat to low and simmer till it thickens to sauce consistency. Turn off the heat and let it cool.

SERVING

8. In a serving plate, serve the brisket slices and topped with the imperial sauce and fries as side.