Rub brisket with Espresso Dry Rub. Place in baking dish of some sort. Smoke for 8-10 hours. Remove from smoker, wrap in aluminum foil and smoke another 2 hours. Serve with green beans.
Throw some bacon in a pot and fry on low until crispy. Remove bacon and set aside. Add green beans to pot, cover with water, place lid on pot, bring to boil, then reduce to simmer. Let them simmer until water is evaporated. Add salt and pepper to taste. Sprinkle with crumbled bacon when serving.
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