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Grilled Brisket
Source: dLife

Salt rubbed grilled brisket.

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 0.0 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
1 Fat , 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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2 1/2 lb  whole lean beef brisket
2 tbsp  salt substitute
2 tbsp  olive oil
  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.

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