So I got a side of beef this year that is longhorn. The family really likes it because the meat is a lot leaner with the burger coming off it averaging around 95/5. I finally have enough company coming over to do the brisket soon and was wondering if anyone had done longhorn brisket before and if there were any tricks to getting it to turn out. Unless someone knows more I am planning to inject and put a very basic rub on it because I just want to enjoy the smokey beef flavor. I will smoke at 225 and wrap when it stalls. pull it when it gets tender enough.