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1
Mix the vinegar and liquid smoke in a cup and pour into a large, shallow glass baking dish.
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2
Add the brisket and turn to coat with the seasoning liquid.
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3
Sprinkle the brisket with the salt and rub it into the meat on all sides.
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4
Cover the dish tightly with foil and marinate the brisket in the refrigerator for 12 hours, turning it every 4 hours or so.
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5
Preheat the oven to 350 degrees.
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6
Line a large, shallow roasting pan with foil; place the brisket in the pan along with the marinade.
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7
Place the covered pan of brisket on the center rack of the oven and roast for 21 1/82 hours, turning the brisket every 20 to 30 minutes using tongs with rounded edges (not spiked edges), and not a fork.
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8
You may need to have help turning the brisket as it becomes more tender and juicy.
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9
Remove the pan from the oven.
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10
Transfer the brisket to a plate; pour the cooking liquid into a glass measure.
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11
Place a large, shallow roasting pan on the bottom oven rack to catch drippings, and position another oven rack directly above it.
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12
Remove any other oven racks.
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13
Pour enough water in the roasting pan to cover the bottom so that the drippings won't smoke.
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14
Preheat the broiler (the heat source should be about 8 inches above the brisket).
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15
Carefully lift the brisket from its roasting pan, and place it directly on the oven rack above the shallow roasting pan.
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16
Broil the brisket for 1 hour, turning it and basting with the cooking liquid every 10 to 15 minutes.
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17
The meat should be very tender at this point, and you will need to reach well into the brisket to turn it; do not just grab it at the edges.
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18
Place the brisket back in the glass baking dish, and let it cool.
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19
Cover the brisket and the remaining basting liquid tightly with plastic wrap and refrigerate for 12 hours.
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20
Preheat oven to 350 degrees.
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21
Slice the brisket and return it to the baking dish.
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22
Pour remaining liquid over the meat and cover with foil.
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23
Bake for 20 to 30 minutes, until hot.
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24
Serve with your favorite barbecue sauce.
