marinate for 24 hours (or at least 3 hours)if you can in a mixture of the lemon juice, salad dressing, liquid smoke, honey or brown sugar, salt and pepper, and onions.
build a good sized fire in the pit using charcoal and what ever real wood you are using. ie: pecan or oak is best. If using mesquite chips soak them in some water for an hour before adding to the fire. when the coals are red all over and not flaming with white ashy edges you fire is ready.
reserve the marinade for use in sauce later.
put the brisket in the middle of the grill and cover for 30 minutes. it will burn on the outside but that is best for flavor. turn and cook the other side the same for 30 minutes. then wrap the brisket in at least 3 layers of good foil and make sure the meat is completely sealed and return to the grill until the coals are all burnt out.
open and try a small slice. pierce to test for doneness. if not done then baste well with the leftover marinade return to foil, cover, and bake in a regular oven for 2 hours on 300 or until done.
when the meat is done to your liking then trim away the black edges and slice ACROSS the grain. very important to slice this way as the meat can get tough and stringy.
if any marinade is leftover use the marinade for sauce or mix the marinade with your favorite BBQ sauce. YUMMY and eally easy once yu try it a time or two. vary the spices if you want to and enjoy. soem folks we know use bay leaves in the marinade or chili peppers or even herbs of choice. [Lynn here: If you do this, be sure to REFRIGERATE the leftover marinade until you’re ready, and then BOIL it. I have to say this because you can get food poisoning this way if you’re not careful.]
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