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dietary

Carb Safe
≤ 30g
Low Carb
≤ 15g
Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)
Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others)
Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Grilled Brisket
 
Source: dLife

Salt rubbed grilled brisket.

Rating:
Prep Time: 20 minutes
Cook Time: 5 hours
Difficulty: INTERMEDIATE

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 279.3
Total Carbs 0.1 g
Dietary Fiber 0 g
Sugars 0 g
Total Fat 15.2 g
Saturated Fat 4.6 g
Unsaturated Fat 10.6 g
Potassium 2,341.3 mg
Protein 33.3 g
Sodium 127.4 mg
Dietary Exchanges
1 Fat, 4 1/2 Meat
See the Detailed Nutritional Analysis
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Servings
Ingredients
2.5 lb whole lean beef brisket , about 1 1/2 inches thick (or 2 beef flank steaks)
2 tbsp salt substitute
2 tbsp olive oil


Directions
1 Run meat under cool water. Massage salt onto all sides of beef. Wrap and place in refrigerator for at least 2 or 3 hours. Remove beef from refrigerator and wash off salt. Dry well and coat with oil.
2 Preheat grill to high for 10 minutes. Switch off all but one burner and lower heat to medium or low. Temperature should be between 225 to 250 degrees F.
3 Arrange brisket, fat side down on grill rack as far from heat source as possible. Shut lid and cook 5 to 5 1/2 hours. Flip brisket every 1 1/2 hours. Brisket should pierce easily with a knife when finished.
4 To cook flank steak, arrange directly over heat source and cook, turning once 7 to 9 minutes or until desired degree of doneness. Steak tastes best when medium-rare.
5 Move meat to a serving platter and let rest at least 5 minutes. Slice into thin pieces.
Additional Information
One side of the brisket should have no fat at all on it, the other side should have a layer 1/8 inch thick.


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