"Smoked" Beef Brisket

3 TB cider vinegar

3 TB liquid smoke

1 5-6# brisket

1 TB salt

(adjust ingredients to size of brisket)

Pepper to taste

Mix vinegar and liquid smoke and pour into large metal roasting pan.  Add the brisket and turn to coat with liquid. Rub salt and pepper into all sides.  Cover and refrigerate overnight or for 12 hours, turning once to marinate both sides.  Preheat oven to 350 degrees and on center rack roast the covered brisket for 2 ½ hours, turning the brisket every 30 minutes (tongs and meat fork work well).  The meat will become very tender and begin to fall apart. Remove the pan from oven, set the brisket in another dish, pour cooking liquid into glass measurer. Place a roasting rack (cookie cooling rack may work well for this) in the roasting pan, add some water to bottom of pan to keep drippings from burning and place brisket on rack. Preheat the broiler and place pan in oven about 8 inches from broiler element.  Broil the brisket for 10 minutes, baste with cooking liquid, flip over and broil another 10 minutes. Let brisket cool, slice and pour remaining cooking liquid over. Cover and refrigerate for 12 hours. Preheat oven to 350 degrees, bake for 20-30 minutes until hot and serve with barbecue sauce or horseradish sauce.

Can be frozen prior to reheat or refrigerated for a couple days as needed.