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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.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	279.3

Total Carbs	0.1 g

Dietary Fiber	0.0 g

Sugars	0.0 g

Total Fat	15.2 g

Saturated Fat	4.6 g

Unsaturated Fat	0.7 g

Potassium	2341.3 mg

Protein	33.3 g

Sodium	127.4 mg

Dietary Exchanges 15.2 Fat, 4.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.5
2 1/2 lb whole lean beef brisket 2.0
2 tbsp salt substitute 2.0
2 tbsp olive oil

Directions

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.
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.
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.
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.
Move meat to a serving platter and let rest at least 5 minutes. Slice into thin pieces.