JUST IN, Eating Brisket is healthy!

I did not make this up. A friend of mine from Texas sent this to me.
As seen in the American Way Mag:

Barbecue:
The New Health Food
By Jim Shahin


Some folks, if they are braising a brisket or using it in its guise as corned beef, neither want nor care about the fat cap. But if you are going to smoke a brisket, the fat cap is desirable and necessary. It melts through the meat, tenderizing it over the 12, 18, even 24 hours of indirect smoking and giving each thick slice its characteristic toothsome, robust meatiness.

A responsible doctor would counsel against ingesting any foodstuff with something called a fat cap. Or so I would have thought.

But a recent university study shows that the fat in brisket is akin to olive oil. (Warning: The next sentence gets all sciencey.) In her master’s thesis, Texas A&M graduate student Stacey Turk revealed that brisket fat contains a goodly amount of oleic acid, a beneficial monounsaturated fatty acid that can raise levels of good cholesterol and lower total cholesterol. (Breathe easy: Sciencey stuff is over.)

In other words, you can melt the fat cap and dress your salad with it.

So the good news is that, apparently, the fat in brisket is healthy. The bad news is that, apparently, the fat in brisket is healthy.
There you have it. What's in your Egg?