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Smoked Brisket

1 large brisket
1 large bottle Dorothy Lynch salad dressing
2 handfuls of brown sugar

Marinate the brisket overnight in Dorothy Lynch salad dressing. Use fork to poke holes in meat to help dressing penetrate.

Smoke on smoker several hours, fat side up. Rub brown sugar on both sides of meat. Continue smoking, fat side up, until meat registers done on a meat thermometer.
 
 
 
Note: The skinny pieces on the end will be done long before the center of the brisket is done. Those ends are PERFECT for nibbling on every time you check the meat!

Not that I'd do something like that. Oh no, not me.

(You're on your own explaining to the family why the brisket is only half the size it originally was...!)

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