from the American Way magazine (8/15/08 edition), Barbecue: The New Health Food —
… 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.
Yummy yummy for my tummy!