2 cups chopped pecans
1 1/4 cups chopped onion
4 teaspoons salt
1 teaspoon ground black pepper
1 (2.5 ounce) package dry onion or garlic seasoning mix
2 clean 5-gallon plastic food receptacles
Preheat oil in a large skillet over medium heat. Saute onions and garlic for 3 minutes. Stir in pecans and oregano, salt and pepper. Transfer to a 9x13 inch baking dish with onion/garlic mixtures.
Bake in preheated oven for 20 to 25 minutes, until soft.
Remove half way cooked brisket from oven. Pour vegetable mixture over center of baking dish, then sprinkle with onion mixture. Refrigerate eight hours or overnight until ready to serve.