Preheat the oven to 250°F. Lay the brisket on a large board or tray and generously coat both sides with the dry rub, pressing it into the surface so it adheres well and forms an even layer. If the brisket has been in the refrigerator, let it rest at room temperature for about 30 minutes after seasoning; this takes off the chill and helps it cook more evenly and tenderly.

In a separate bowl or large measuring cup, whisk together the coffee, liquid smoke, blackstrap molasses, apple cider vinegar, and Worcestershire sauce until the molasses is fully dissolved and the mixture looks uniform. Pour this braising liquid into the bottom of a roasting pan, then nestle the seasoned brisket into the pan, fat side up, so it sits partly in the liquid. Cover the pan very tightly with aluminum foil, crimping the edges to trap in steam and prevent any moisture from escaping during the long cook.

Transfer the covered roasting pan to the preheated oven and cook low and slow for about 6 hours, or until the meat is incredibly tender and an instant-read thermometer inserted into the thickest part registers between 195°F and 200°F. This higher internal temperature allows the connective tissue to break down, resulting in a melt-in-your-mouth texture rather than a tough, chewy brisket.

Once the brisket is done, remove the pan from the oven and keep it covered while it rests for about 30 minutes. This resting time allows the juices to redistribute throughout the meat so they don’t spill out when sliced. After resting, transfer the brisket to a cutting board and slice it against the grain into thin or moderately thick slices, depending on your preference, for the most tender and flavorful pieces of smoky beef.