Pork brisket on the grill with semi- dry rub

• 4 3/4 lb pork brisket with bone in
• 1/4 lb dark brown sugar
• 1/4 cup granulated garlic powder
• 1 tbsp salt
• 1 tbsp ground black pepper
• 1 tbsp onion powder
• 3/4 cup soft margarine
• 1 1/2 tbsp Folgers crystal instant coffee

1. Get grill going I used apple wood chunks and charcoal
2. I spray nonstick spray or oil the grill surface
3. Rub the rub on to your brisket
4. When you covered the whole brisket get your margarine ready
5. Smear the margarine on right over the top of the brisket
6. Add brisket to grill listen to the sizzle this is happiness happening weather its meat or veggies thats the sound of happiness
7. Keep an eye on the meat turning as needed
8. Remove when done
9. Let sit 5 to 7 minutes to rest to allow juices to absorb back into meat so when it cuts the meat stays juicy it expands outward when heated, the meat temp actually increases a bit when resting but when anything cools it contracts back inwards making the meat retain its juices cut it while temperature rises it is juicing out dry meat

pork brisket, brown sugar, garlic powder, salt, ground black pepper, onion, margarine, crystal instant

Taken from cookpad.com/us/recipes/347159-pork-brisket-on-the-grill-with-semi-dry-rub (may not work)