Jalapeno Brisket
Trim the excess fat, the pierce the brisket all over on both sides with a knife.
Pour the juice from a regular sized jar of Jalapeno peppers (hot or mild - depending on what kinda man you are
on both sides of the brisket
Use a good quality rub, store bought or homemade, salt and fresh ground pepper and let it sit over night in the fridge
Grill uncovered with indirect heat (Wood fired grill works best), uncovered at 200-250 degrees for 6 hours
Line a large baking pan with 1041 sweet sliced onions and the jalapenos from the jar that you poured the juice from the night before
Lay the brisket on top of the onion/jalapeno bed
Cover the top of the brisket with onions/jalapenos (from a second jar)
Pour the juice from the jalapenos over the brisket
Cover and seal the pan with aluminum foil
Grill covered/sealed for another 6 hours at 200-250 degrees.
Meat will be extremely tender. Although it would seem like alot of jalapenos, the spice is just enough to make it interesting without covering the flavor of the brisket!