beef brisket

Per 3 oz.:

New research shows that brisket has several health benefits.
Ground beef produced from the brisket contains high levels of oleic acid, which increases levels of HDL or good cholesterol in humans, Dr. Stephen Smith, Texas A&M AgriLife Research scientist, told ranchers at the recent Texas A&M Beef Cattle Short Course.
Brisket is becoming the preferred choice of trim to make ground beef. Other trims of meat, such as flank or plate, used to make ground beef do not contain as much oleic acid as brisket, according to Smith.
Smith’s research includes evaluating ground beef consumption and plasma risk factors for cardiovascular disease and Type II diabetes in men and women.

Ingredients:

Instructions:

Make rub: Mix all ingredients in a bowl, using your hands to break up any clumps.
Pat brisket dry with a towel. Massage 2 cups rub into brisket. (The rub will soak up any remaining liquid from beef and form a crust.) Place brisket on a large plate, cover with plastic wrap and marinate in the refrigerator at least 2 hours.
Prepare a smoker for smoking according to manufacturer's instructions, maintaining a steady temperature of 225 degrees. Place brisket, fat-side up, on center rack of smoker and smoke 12 hours, or 1 hour per pound. Leave smoker closed throughout; there is no need to check meat as it smokes.
After 12 hours, insert a meat thermometer into the thickest part of brisket. Internal temperature should read 185 degrees. Once that temperature is reached, open door of smoker and let meat rest 30 minutes.

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