Smokehouse Brisket Sandwich

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1 small onion, sliced julienne

2 ounces olive or vegetable oil or bacon fat

1 diced fresh jalapeño

10 to 12 ounces chopped or pulled Smokehouse Brisket, recipe follows

1/4 cup Rube's BBQ sauce, recipe follows

2 slices smoked Gouda

1 toasted hoagie roll 

Smokehouse Brisket Rub:

1/2 cup mesquite powder

1/2 cup brown sugar 

1/3 cup smoked paprika 

1/3 cup kosher salt 

1/4 cup au jus powder mix 

1/4 cup granulated sugar 

2 tablespoons chili powder 

2 tablespoons ground cumin 

2 tablespoons garlic powder 

2 tablespoons mustard powder 

2 tablespoons onion powder 

2 tablespoons ground black pepper 

Brisket:

One 8- to 12-pound brisket

1/2 cup liquid hickory smoke 

Rube's BBQ Sauce:

20 ounces dark coffee

1 cup plus 2 tablespoons dark brown sugar 

5 ounces molasses 

1 tablespoon Worcestershire sauce

2 tablespoons apple cider vinegar 

2 tablespoons honey 

1 tablespoons hot sauce

2 quarts ketchup 

1/4 cup liquid hickory smoke

2 tablespoons yellow mustard 

2 tablespoons garlic powder 

2 tablespoons onion powder 

2 teaspoons cayenne pepper 

1 teaspoon chili powder 

2 teaspoons mustard flour 

2 teaspoons ground black pepper