Jalapeno Brisket

Serves: many

1 Jar (10 ounces) sliced jalapeno peppers

1 Beef brisket (6-10 lbs) trimmed of fat

Garlic salt to taste

Black pepper to taste

2 Large purple onions, thinly sliced

Drain jalapenos, reserving liquid. Pierce each side of the brisket with fork or knife 40 to 50 times. Pour reserved jalapeno liquid over both side of the brisket. Season both sides with garlic salt and pepper. Place brisket in smoker on meat grates. Cook at 225 ° F to 250 ° F for about 3 hours. Layer half of the onion slices and half of the jalapenos on a large piece of heavy duty foil. Place brisket on top of prepared layers. Top with remaining onion slices and jalapenos. Seal tightly to prevent leakage. Place brisket in smoker. Cook for 3 hours longer. Remove brisket; discard foil. Slice and serve. Decrease amount of jalapenos for less heat.