Grilled Coffee Brined Venison Backstrap

Ingredients:
16 ounces brewed coffee – can be any coffee. We used maple coffee to add a layer of sweetness
2 Tablespoons brown sugar
2 Tablespoons kosher salt
Tacticalories Beta Test Batch of Coffee Rub

Preparation:
Brew coffee and add sugar, salt, and about 1 tablespoon of coffee rub while coffee is still hot to help everything dissolve.
When cooled, place brine in gallon plastic bag with backstrap
Let backstrap soak in brine for 6 to 24 hours in the refrigerator
After soaking, remove backstrap from brine, discard brine, and while it’s still wet add a generous layer of coffee rub.
Get grill nice and hot and sear backstrap on each side
Turn down heat and close the grill to let the venison cook to medium rare – about 135°F internal temperature.
Once desired internal temperature is reached, remove from grill and let rest for 5 to 10 minutes
Slice and enjoy