One "old-timer" told me his secret:

On an off-set smoker make a small wood fire directly in the cooking
chamber and place the brisket fat-side down over that fire and let
cook for about two hours. Let it smoke like crazy. Then, turn over and
cook the other side for about an hour.

Then, move the fire to the fire box and coat the brisket with Wishbone
Italian Dressing. Cook the brisket on in-direct heat in the cooking
chamber for about 15 hours at 225 degrees.

Will try this over upcoming July 4'th.

Any feed-back?

Thanks,

low-n-slow