Brisket Loaded Twice Baked Potatoes

Got a Sunday family dinner to impress or a potluck where you want every plate cleared? These Brisket Loaded Twice Baked Potatoes bring together smoky brisket and creamy, crispy-skinned potatoes into one show-stealing side. While they seem like a ton of work, most of it happens while you sleep or let the smoker do all the heavy lifting. My family now gets more excited for these potatoes than even the brisket it self—they’ve truly become a requested tradition, and for good reason.

I made these for a neighbor who claimed he hated twice baked potatoes. Caught him sneaking to the fridge that night for a second round. Now every time we fire up the smoker, he calls to make sure these are on the menu.

Ingredients

• Brisket point End: Go for the point cut as its fat content melts right into each bite for tenderness and juiciness. Look for marbling and a flexible feel when choosing brisket
• Russet potatoes: Their classic starchy quality is key for fluffy filling and sturdy skin. Seek out ones that feel heavy but are free from green spots or soft spots for best texture
• Full fat sour cream: Delivers that tangy finish and unparalleled richness. Only real full fat versions make the filling creamy instead of pasty
• Real butter: Invest in a quality unsalted butter for true richness and perfect melding of flavors. Avoid any kind of margarine for texture and taste
• Fresh jalapeños: Brings a spark of brightness to cut through the heaviness. Choose firm, glossy peppers for most flavor

Instructions

Overnight Brisket:

Start by slathering the brisket with yellow mustard which helps seasoning adhere and disappears during cooking. Apply your favorite beef rub making sure to work it into all edges and crevices. Stabilize your smoker at a steady 215 degrees and set up a water pan inside for a moist smoking environment. Place the brisket on to smoke as you head to bed. The hours spent in the smoker break down connective tissue creating that signature brisket texture.

Morning Wrap:

Monitor the brisket and once it reaches 165 degrees internally wrap it in butcher paper and coat with beef tallow for unbeatable juiciness. The butcher paper keeps the brisket breathing while preventing it from drying. Return it to the smoker at 250 degrees to finish gently until perfectly tender.

Potato Prep:

As the brisket finishes smoking pierce each russet potato all over with a fork for steam release and to prevent any messy potato explosions. Rub generously with beef tallow and kosher salt for flavorful and robust skins then wrap tightly in foil. Roasting ensures the skins remain intact and the insides turn beautifully fluffy.

The Mix:

Cut and scoop out hot potato flesh carefully leaving just enough skin to form a sturdy shell. Immediately add real butter and mix thoroughly for maximum melt followed by sour cream cheese and seasonings mixing just until everything is combined but without overworking the potatoes. This preserves the light fluffy texture.

Finishing Touches:

Refill each potato shell with the rich creamy filling rounding them slightly above the rim. Bake a second time until the tops are golden brown and slightly crispy. When ready to serve layer with chopped brisket barbecue sauce crispy onions and a scattering of fresh jalapeño rings. Place the onions first so they stay crisp under the hot brisket and sticky sauce.

I love using the brisket point because every time I chop into that dark crusty bark and juicy marbled beef it brings back standing beside my dad’s smoker as a kid. The aroma took over our backyard and those moments taught me how patience turns tough meat into something unforgettable. Now family members beg for these potatoes at every gathering and I know the heart of the recipe is that carefully smoked brisket.

Perfect Company

Pair these with a light vinegar slaw for a bright contrast and something malty to drink. We like to keep dessert simple—a bowl of fresh berries with a bit of whipped cream feels just right. This balance keeps the meal rich but not overwhelming.

Tasty Twists

Pulled pork can make an amazing swap for brisket especially with tangy Carolina sauce. For a quicker dinner use rotisserie chicken mixed with a dash of smoky barbecue sauce. Smoked mushrooms make this dish totally vegetarian and delicious when guests avoid meat.

Keeping Fresh

Store potatoes covered without the toppings for up to three days in the fridge. Reheat gently in a 350 degree oven until hot through the middle to keep the texture perfect. Avoid microwaving as it tends to make the potatoes dense and gluey. Add your toppings fresh once reheated for the fullest flavor experience.

I now make these just as often for birthdays and football Sundays as I do simple weeknight cravings. The potatoes have become the reason we smoke brisket on purpose. There is nothing like sitting back after a backyard meal with everyone raving about the humble potato that beat out all the main courses.

Common Questions About Recipes

→ Can I use leftover brisket?

Yes, leftover brisket works wonderfully. Chop and warm it slightly before topping your potatoes for added tenderness.

→ What if I don’t have Thundering Longhorn seasoning?

Use any robust beef rub with salt, pepper, garlic, and a bit of heat. A simple blend of kosher salt, black pepper, and garlic powder also works well.

→ How far ahead can I prepare these potatoes?

Prepare the filling and stuff the potatoes up to two days ahead. Refrigerate, then bake and top right before serving for best results.

→ Is it possible to bake the potatoes in the oven?

Absolutely. Bake at 400°F until tender, then proceed with the twice-baking and toppings. A smoker adds flavor but isn’t required.

→ Which potatoes are best?

Choose russets for their fluffy interior and sturdy skin. Try to select potatoes of roughly equal size for even baking.