This brisket is soooo tender, my dad gets requests for it all the time! Even though it has habaneras in it, it's not spicy at all because the spice dissipates into the vinegar! Very flavorful! It should be noted that this recipe requires 2 weeks of prep time, so you have to plan for it well in advance!
8-10 lb. trimmed brisket that is good for at least two weeks
1 gal white vinegar
6 Scottish bonnet or habanera peppers
garlic salt
Montreal steak seasoning
a large covered pan for the brisket
Cut the peppers in half. Drop in vinegar. Wait 2 weeks. Preheat oven to 250. Put brisket in pan fat side up. Pour some vinegar over the brisket, enough to have about 1/2 inch in the bottom of the pan. Cover brisket with garlic salt and Montreal steak seasoning. Cook for a little over an hour per pound of meat. For a crispy crust (I like it best this way!) uncover about 1/2 way through. SOOO good!
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