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Never grilled a brisket so can't comment on that option-but you could cook like a flat-iron steak. Basically give it a Trex exercise and then slice thin across the grain. Here'a a Trex link-
http://www.nakedwhiz.com/recipes2.htm#beef enjoy as I'm sure it will turn out great.
Gonna have to try that pot roast taco since that thing is quiet popilular and inexpensive up here.
I Egged this one (and many others) direct and it was great.
This if flank, which is quite different than what is sold as London Broil. We marinate LB overnight in teriyaki, and cook direct with raised grid. It comes out quite tasty.
If that is actually top round which is not really London Broil (that is a dish, not a cut). It is actually a roast and not "great for grilling" as they so kindly put on the sticker. There is not enough fat on it for low and slow so at the risk of alienating the forum gods, i say braise it or make shredded beef tacos out of it (still braising). here's my fave recipe for that:http://www.foodnetwork.com/recipes/tyler-florence/mexican-pot-roast-tacos-recipe/index.htmlThese are really good and this is a perfect cut for them
TCTS-At least two of us agree. Either way, it is always a big hit with guests. A lot of bang for the buck.
I pay about half that in NC.
LB is not a cut of meat, it is a way to prepare meat.
LB is not a cut of meat, it is a way to prepare meat. The "this is flank" in that comment was directed at my picture, not his, and I totally agree with you assessment.