Brisket Loaded Twice Baked Potatoes (Printer-Friendly)
Smoky brisket combines with fluffy baked potatoes, cheese, and zesty toppings for savory crowd-pleasing comfort.
# List of Ingredients:
→ Brisket
01 -
1 whole beef brisket point (8-10 pounds), excess fat trimmed
02 -
1/3 cup yellow mustard
03 -
1/2 cup beef rub seasoning (such as Thundering Longhorn or SPG blend)
04 -
1/3 cup beef tallow, divided
05 -
2 wood chunks, oak or hickory, for smoking
→ Potatoes
06 -
6 large russet potatoes (about 8-10 ounces each), scrubbed
07 -
2 tablespoons beef tallow or neutral oil
08 -
1 tablespoon kosher salt
→ Filling
09 -
4 tablespoons unsalted butter, softened
10 -
1 cup full-fat sour cream
11 -
1 1/2 cups sharp cheddar cheese, shredded
12 -
3/4 teaspoon kosher salt
13 -
1/2 teaspoon freshly ground black pepper
14 -
1/2 teaspoon garlic powder
→ Toppings
15 -
2 cups smoked brisket, chopped into small pieces
16 -
1/2 cup barbecue sauce
17 -
1/2 cup crispy fried onions
18 -
2 jalapeños, thinly sliced
# Preparation Steps:
01 -
Rub brisket thoroughly with yellow mustard, then coat evenly with beef rub seasoning, pressing into every surface. Prepare smoker to maintain 215°F with water pan. Place brisket on grate and add wood chunks. Smoke overnight, maintaining steady temperature.
02 -
When brisket internal temperature reaches 165°F, lay out butcher paper, smear lightly with beef tallow, lay brisket on top, and spread additional tallow over meat. Wrap securely and return to smoker, increasing temperature to 250°F. Continue cooking until brisket reaches 203°F, then remove and rest in a cooler for at least 1 hour.
03 -
Preheat oven or smoker to 400°F. Pierce each russet potato all over with a fork. Rub each with beef tallow and sprinkle with kosher salt. Wrap each potato individually in foil and place on rack. Bake for 60-75 minutes or until tender when pierced.
04 -
Let baked potatoes cool until safe to handle. Slice each potato lengthwise. Carefully scoop out the flesh, leaving a 1/4-inch shell. Place scooped potato into a large bowl.
05 -
While potato flesh is hot, mash with butter until smooth. Fold in sour cream, cheddar cheese, salt, pepper, and garlic powder just until combined. Avoid overmixing.
06 -
Spoon the filling evenly into potato shells, mounding slightly. Arrange on a baking sheet. Bake at 400°F for 20-25 minutes until tops are golden and edges crisp.
07 -
Layer each potato with a base of crispy onions, followed by chopped brisket. Drizzle generously with barbecue sauce and top with sliced jalapeños before serving.
# Additional Suggestions:
01 -
Brisket tastes best after resting for at least an hour, allowing juices to redistribute and meat to remain moist.
02 -
For advance preparation, potatoes can be filled ahead and baked to serve. Add fresh toppings after reheating for best texture.
03 -
Choose similarly sized russet potatoes to ensure even cooking and consistent texture.