Mary'S Low Sodium Brisket - cooking recipe

Ingredients

2 1/2 cups no-salt-added ketchup
3/4 cup brown sugar
1 1/2 cups low-sodium chili sauce
1 1/2 cups red wine vinegar
1 1/2 cups water
6 ounces beer
3/4 cup lemon juice
1/2 cup prepared mustard
1 tablespoon celery seed
4 tablespoons Worcestershire sauce
2 tablespoons low sodium soy sauce
2 garlic cloves, minced
1 dash Tabasco sauce
1/8 teaspoon pepper
4 lbs beef brisket

Preparation

Poke holes all over brisket with fork.
Mix all ingredients except brisket, and marinate brisket in 1/2 of the sauce overnight.
Place whole brisket on hot grill to sear and brown fat.
Remove from grill and place in foilware pan.
Cover pan tightly with foil, close hood, and cook on low heat for about 4 hours, or until meat is tender.
For best results, use a meat thermometer.
It should be 170 degrees F for medium.
Slice brisket very thinly across grain at an angle.
Heat remaining 1/2 of sauce, pour over slices and serve.
Serving size = 118g = 4.1 oz per serving which is what you can have on a Renal Diet.