Brisket is quite difficult to mess up - this cut has the perfect combination of fat and lean meat. Cooking pork belly on the grill is very simple, but the taste is excellent.
Prepare the marinade: cut the lemon into pieces, removing all the seeds. Chop thyme and rosemary, put in a blender, add lemon, soy sauce, olive oil and salt, blend with a blender until smooth.
Cut the brisket into 3-3.5 cm wide pieces. Place the brisket in ziplock bags, add the marinade, squeeze out the air, close the bags and make sure that the marinade is evenly distributed over the entire surface of the meat. Marinate 2 hours at room temperature or 4-6 hours in the refrigerator.
Kindle the coals - they should burn out and be covered with gray ash. Rake the coals to the edges, put the brisket in the center, brushing off the pieces from the marinade. Grill, turning every 2-3 minutes, until the internal temperature of the meat pieces reaches 65°C (determine with an electronic thermometer). Put the meat on a dish and cover with foil. Leave to "rest" for 5-10 minutes.
In the meantime, prepare the sauce: chop parsley, thyme, rosemary leaves and garlic, put in a glass of an immersion blender, salt and start whisking, gradually adding olive oil, then lemon juice and zest. Pepper and salt to taste.
If desired, cut the brisket into smaller pieces, serve with green sauce.