Preheat grill to 275°F. In a medium bowl, combine fresh ground black pepper, chipotle pepper, smoked paprika, garlic powder, chili powder, brown sugar and diced garlic.
Most whole briskets come with a fat cap on one side. Rub spices generously all over brisket on the fat cap side as well as the sides of the brisket. Facing the fat cap on the top enhances the flavor by the fat melting into the meat during the cooking process.
Nestle the brisket Place the brisket on the preheated grill. Cook at 275°F for 3 to 4 hours.
A key to a great brisket is moisture. Take the brisket off the grill very carefully as it is hot and place the brisket onto a large piece of aluminum foil. Pour the freshly brewed coffee over the top of the brisket and cover tightly with the foil making sure there are no holes for the liquid or heat to escape.
Place back onto the grill and cook until fork-tender (you should be able to insert a roasting fork in the center and twist slightly with little resistance), for an additional 2 to 2 ½ hours. There is no exact temperature at which you pull the brisket off of the grill. After it hits an internal temperature of 200°F in the thickest portion, I suggest sliding either a temperature probe or barbeque skewer into the brisket to test its tenderness. When the probe or skewer slides in with little resistance, the brisket is ready to come off.
Once cooked, transfer brisket to a cutting board and let sit for 20 minutes then slice the brisket against the grain. Skim and discard the fat as desired.