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Smoked Brisket So I walked into the little butcher shop across the street and I asked them what I was going to throw on the smoker this weekend. "Brisket," they replied. "Brisket? Won't it dry out on the smoker?" They assured me that the way to cook it was to marinate it in Dorothy Lynch salad dressing overnight. Poke lots of holes into it, pour a big bottle of dressing over the meat, and let it marinate for a hours.
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The next day, throw it onto the smoker, fat side up, and let it cook slow for hours. After it's had a chance to absorb the smoky flavor, flip it over, throw a handful of brown sugar on the meat and rub it in, flip it back over (fat side up) and throw another handful of brown sugar on top, rub it in, and let the meat continue to smoke. I trust these guys. I haven't known them long but they haven't steered me wrong yet! And they had this one right on, too!
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