Prep Time: 7 minutes·| Cook Time: 6 hours | Serves: 14

1/2 cup (125ml) ground med1um-roast coffee beans

1/2 cup (125ml) Montreal steak-rub seasonings

1/3 cup (75ml) packed brown sugar

1 (7-lb/3 2kg)) boneless center cut beef brisket

1. Combine ground coffee, steak rub, and sugar in small bowl; mix well

2 Place brisket fat side up, on a large sheet of heavy-duty aluminum foil Trim fat to 1/4-inch (0 6-cent1metre), ineeded. Liberally sprinkle both sides of brisket with coffee mixture, pressing firmly onto meat. Wrap tightly with foil and refrigerate at least 2 hours or overnight.

3. Remove meat from refrigerator 45 minutes before grilling, Preheat grill to medium-low (275 F to 300°F/135•C to 150°C). Open meat packet enough to pour 1/2 cup (125 milliliters) water over meat. Rewrap with two more foil sheets. Carefully place the packet on grill over indirect heat. Grill, covered 6 hours or until instant-read thermometer registers 160ºF/70°C. Remove to cutting board and let stand 30 minutes. Slice across the gra1n and serve

Per Serving: 380 calories/kJ 1600 (35% of calories from fat), 15g fat, 5g saturated fat. 135mg cholesterol, 545mg sodium, 870mg potassium, 9g carbohydrate, 2g fiber, 49g protein

2 hours marinate t•me and 30 minutes stand time extra