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Atkins Texas Barbecued Beef Brisket
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By: lauraburkes
By: lauraburkes
 will you add to the "Atkins Stuffed Peppers" recipe ingredients that there should be 4 large green bell peppers as well?
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Servings: 8
Prep Time: 20 minutes
Cook Time: 3 hours
Ingredients
2 tablespoons Olive Oil
1 tablespoon Seasoning - Black Pepper, coarsely ground
3 cloves (1 1/2 teaspoons) Garlic, finely chopped
2 teaspoons Seasoning - Paprika, hot
1 tablespoon Seasoning - Chili Powder
1/2 teaspoon Seasoning - Cumin, ground
1/2 teaspoon Seasoning - Coriander, ground
1/2 cup Beer, low-carb
1 tablespoon Beer, low-carb
1 (5-pound) Beef - Brisket, trimmed
1 teaspoon Mustard - Dry
1 tablespoon Mustard Seeds - Yellow
Cooking Directions
In a small bowl, combine the olive oil, pepper, chili powder, cumin, mustard seeds, garlic, coriander, paprika and dry mustard. Mix well to form a thick paste. Place brisket in a shallow dish.
Rub paste on both sides of brisket. Cover with plastic wrap, and marinate in the refrigerator for at least 6 hours or overnight.
Heat grill to medium-high, following manufacturers instructions for indirect cooking (stacking coals on both sides of grill, if using charcoal).Place brisket, fat side up, on a wire rack in a large disposable aluminum baking pan.
Place in center of grill. Cover, and cook until tender and an instant-read meat thermometer inserted in center registers 180F, 2 1/2 to 3 hours. Turn brisket every 1/2 hour, and baste with 3 tablespoons beer every 45 minutes.
Remove from grill, tent with aluminum foil, and let stand for 15 minutes before cutting.Thinly slice brisket across the grain. Serve with 1/4 cup Chili-Barbecue Sauce per serving.
Nutritional Information Per Serving:
Net Carbs: 4.0 grams
Fiber: 2.5 grams
Protein: 49.0 grams
Fat: 80.5 grams
Calories: 982
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4 of 5 Stars (3 reviews)
