Rub the brisket with olive oil, kosher salt, pepper, and your favorite dry rub if desired. Place in a smoker set to 250 degrees for 4 to 4 1/2 hours, or until the internal temperature is 195 degrees.

Note: Leftover brisket can also be used to make the chili, or smoked chuck roast.

Let the brisket rest for 1/2 hour and cut into small pieces. Set aside.

While the brisket is resting, remove the stems from the dried chiles and remove some of the seeds (this depends on your spice preference, more seeds will be more spicy).

Add 2 cans of the beef broth to a saucepan and add the chiles. Bring to a boil and remove from heat. Let them soak in the hot water 20 to 30 minutes.

Pour the chiles and broth into a blender or food processor and blend until smooth (mine took over a minute).

Set a large soup pot over medium heat, add the olive oil, diced onions, kosher salt, and pepper. Cook 5 to 6 minutes, add the garlic and cook another minute.

Add the cumin, oregano, chili powder, tomatoes, coffee, honey, chopped brisket, remaining can of beef broth, and the blended chiles. Bring this to a boil and then reduce the heat to simmer for 45 minutes to an hour. Taste for seasoning and add more kosher salt, pepper, cumin, oregano, and/or chili powder if needed,