Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.

Preheat your Smoker to 225–250°F and verify the temperature with a standalone Meat Thermometer. Add Wood Chips, chunks, or pellets per your smoker's instructions. Place the brisket fat side up with the point end toward the heat source. Close the smoker and avoid opening it often. Check wood and adjust vents every 45 minutes to hold 225–250°F. Rotate the brisket every 3 hours and flip if one side colors faster. Smoke uncovered until the internal temperature hits 165°F and a dark bark has formed, about 5 to 8 hours. Wrap tightly in Butcher Paper or Aluminum Foil, return to the smoker, and continue until an Instant-Read Thermometer reads 195–203°F and the meat is very tender but not falling apart, roughly 4 to 5 more hours. Total cook time is typically 8 to 12 hours. Use internal temperature and texture as your doneness cues, not the clock alone.

Heat 1 tbsp olive oil in a Skillet over medium-high heat. Add the diced 1 small yellow onion finely diced and sauté for 3–4 minutes until softened and golden. Add the ¾ lb lean ground beef, breaking it up with a wooden spoon, and cook for 6–8 minutes until browned and cooked through. Stir in the 1 tsp Lebanese 7-spice (baharat) or a mix of allspice, cinnamon, and black pepper, 1 tsp Lebanese 7-spice (baharat) or a mix of allspice, cinnamon, and black pepper, and ½ tsp salt. Taste and adjust seasoning.

In a dry Skillet over medium heat, toast the 3 tbsp pine nuts toasted for 2–3 minutes, stirring frequently, until golden and fragrant. Watch carefully — they burn quickly. Remove from heat immediately.

Add the hot drained Penne Pasta to the Plain Yogurt sauce and toss quickly to coat. If the sauce is too thick, add a splash of the reserved pasta water and stir until silky. Transfer to a serving platter or individual bowls. Spoon the spiced Lean Ground Beef mixture over the top, then scatter the toasted Pine Nuts and Fresh Parsley over everything. Serve immediately.