Brisket Loaded Twice Baked Potatoes
Servings: 6
For the Brisket:
1 whole brisket (12-15 pounds), trimmed
Yellow mustard (as needed for binder)
Thundering Longhorn seasoning (or your favorite beef rub)
Beef tallow for wrapping and potato coating
For the Twice Baked Potatoes:
6 large russet potatoes, washed and dried
2/3 stick (about 5 tablespoons) unsalted butter, softened
1 cup sour cream
3 tablespoons hot sauce (like Franks or Tabasco)
1 cup fresh scallions, chopped
1 jalapeņo, seeded and finely diced
1 1/2 packages (about 6 cups) shredded cheddar cheese
Potato Slayer seasoning or your favorite potato seasoning
Kosher salt for potato skins
For the Toppings:
Crispy fried onion chips (store-bought)
Chopped brisket (from the point section)
Fresh jalapeņos, diced for garnish
For the BBQ Sauce (Option 1):
1 cup ketchup
1/2 cup brown sugar
1/2 cup pineapple preserves
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1 tablespoon honey
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons cayenne pepper (adjust to taste)
For the BBQ Sauce (Option 2):
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup honey
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons red pepper flakes
1 teaspoon black pepper
Start by trimming your brisket if needed. Apply a thin coating of yellow mustard all over as a binder - this helps the seasoning stick and won't leave any mustard flavor. Generously sprinkle Thundering Longhorn seasoning (or your favorite beef rub) over the entire surface, patting it gently to adhere.
Fire up your smoker to 215°F. Place a water pan inside for moisture, then position the brisket on a wire rack or grates above it. Close the lid and let it smoke overnight - this is where the magic happens! The slow cooking process allows the fat to render and the meat to become tender.
In the morning, check your brisket. Once it reaches an internal temperature of 165°F (this usually takes 8-10 hours, depending on size), it's time to wrap. Lay out a large piece of butcher paper and spread some beef tallow on it. Place the brisket on the paper, add more tallow on top, then wrap it tightly. Return it to the smoker and increase the temperature to 250°F.
Continue smoking for several more hours until the brisket is probe tender in the thickest part (the point) - it should feel like pushing a knife through warm butter. This usually happens around 200-205°F internal temperature. Once tender, remove it from the smoker, keeping it wrapped. Place it in an aluminum pan, then into a cooler (with no ice). Seal the cooler and let the brisket rest for 2-3 hours - this critical step allows the juices to redistribute.
After the brisket has been resting for an hour, prep your potatoes. Use a fork to poke several holes in each one (this prevents them from exploding). Rub each potato generously with beef tallow, then sprinkle with kosher salt. Wrap each potato in foil and place them in your smoker or oven at 375°F.
Bake the potatoes until they're tender when pierced with a fork or probe thermometer, about 45-60 minutes depending on size. Remove them from the smoker or oven and let them rest for 20 minutes - they'll be too hot to handle immediately.
Once potatoes are cool enough to handle, cut them open lengthwise and carefully scoop out the insides, leaving about 1/4 inch of potato attached to the skin to maintain structure. Place the scooped potato flesh in a large bowl. Add the softened butter, sour cream, 3/4 of the shredded cheese, chopped scallions, hot sauce, and Potato Slayer seasoning (or your favorite potato seasoning). Mix until well combined but still fluffy - don't overmix or they'll become gluey.
Spoon the filling back into the potato skins, mounding it slightly. Top each potato with the remaining shredded cheese. Return them to the smoker or oven at 375°F for 15-20 minutes, until the cheese is melted and the tops are slightly golden.
While the potatoes are baking, make your BBQ sauce. Choose one of the sauce recipes and combine all ingredients in a saucepan. Whisk over medium heat for 6-8 minutes until the sauce thickens slightly and all ingredients are well incorporated. Remove from heat and let cool slightly.
Unwrap your rested brisket. Slice the flat portion for other uses and finely chop the point section into small, bite-sized pieces for topping the potatoes. The point has more intramuscular fat, making it juicier and perfect for this application.
Remove the twice-baked potatoes from the smoker. Top each with a generous layer of crispy fried onion chips, then a hearty handful of the chopped brisket point. Drizzle your homemade BBQ sauce over everything, then garnish with fresh diced jalapeņos for color and a kick of heat. Serve immediately while everything is hot and delicious.
Notes
This recipe is perfect for using up leftover brisket - if you already have smoked brisket on hand, you can skip straight to the potato preparation steps.
The beef tallow adds incredible flavor to both the brisket and potatoes. If you don't have tallow, you can substitute butter for the potatoes, but the flavor won't be quite the same.
For an extra layer of flavor, try mixing some of the chopped brisket directly into the potato filling before the second bake.
The wrapped brisket can be held in a cooler for up to 6 hours while still maintaining food-safe temperature, which gives you flexibility on timing the potatoes.
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