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Barbequed Point of Brisket Recipe

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This recipe for Barbequed Point of Brisket is from Vicky's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 pounds brisket point – any good boneless roast not over 4 or 5 lbs. inches thick.
Chopped onions
1 1/2 C. Apple juice
1 Cup barbeque sauce
1 Cup broth
½ Cup Heinz catsup
Directions:
Directions:
4-5 pounds brisket point – any good boneless roast not over 4
or 5 lbs. inches thick.
Cover with chopped onions. Brown in oven 30 – 40 minutes at 400.
Add 1 ½ cups of apple juice, cover and cook at 325 for 2-3 hours.
Cool and refrigerate after removing juices.
Remove grease from juice.
Slice meat when cold.

Make a sauce by combining the following:
1 Cup barbeque sauce
1 Cup broth
½ Cup Heinz catsup
Pour over sliced meat and reheat.
Sauce can be poured over meat and all frozen for future use.

 

 

 

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