Reply #5: My DH marinates brisket in one bottle red wine vinegar salad

[babylonsister]

dressing and one bottle Liquid Smoke. Then he puts the brisket in the smoker and cooks for hours and hours, low and slow, w/charcoal; soaked flavored wood optional. Make sure there's fat on the brisket, not trimmed.
I used to serve the brisket w/grilled onions and cabbage, big tortillas, sour cream on the side and whatever else might trip your trigger, and lotsa beans as a side. :9