Texas Brisket

Here is what you'll need.

3 Medium or 2 large onions (I mix them; try a red onion for added color).
1  41/2-51/2 pound Beef Brisket, don't go much smaller, because you have to allow for shrinkage during cooking.
1/4 cup of apple cider vinegar.
1/4 cup soy sauce (low sodium)
1/4 cup liquid smoke (optional)
1/4 cup worcestershire sauce
1/4 cup steak sauce of your choosing. (A-1 or try one flavored with Jack Daniels) 1/4 cup of strong brew coffee.

Preheat your oven 325 degrees.  Slice onions and place in roasting pan, in the shape of a rectangle, this holds your meat in place, raises it slightly  and flavors it all at the same time. Make sure to place the brisket in the pan fat side up.
Wisk together the remaining ingredients, pour over the meat and cover the roasting pan,  Bake 3 to 3 1/2 hours or until tender.
Transfer meat to a cutting board and cover with foil allowing the meat time to rest before slicing.  Transfer the onions to a blender with 1-2 ladels of the cooking juices, blend until smooth, then stir back into the roasting pan, mixing so the flavors and textures blend.
GO AHEAD AND CUT YOUR BRISKET :) here's the best part, no snitching, now add your meat back into the roaster, or transfer to a serving dish if going to the table. 
Here's a tid bit for you.  Leftovers (if there are any) can be stored in the frig for 2-3 days or it can go into the freezer, and reheated later for a second meal.  I like old fashioned masked potatoes (from scratch) with this because the gravy really adds a zing of flavor.  A nice fresh green tossed salad works  well with this dish also.  Remember with this cut of meat you want to slice it cutting across the grain.                    Enjoy!