Description
Brisket Loaded Twice Baked Potatoes are a deliciously indulgent dish combining smoked brisket and creamy twice-baked potatoes, topped with crispy onion chips and spicy jalapeños.
Ingredients
Scale
- 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
- 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 jalapeño, 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
- Crispy fried onion chips (store-bought)
- Chopped brisket (from the point section)
- Fresh jalapeños, diced for garnish
- For 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 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
Instructions
- Trim your brisket if needed, applying yellow mustard as a binder and sprinkling with seasoning.
- Preheat your smoker to 215°F and smoke the brisket overnight for 8-10 hours until it reaches 165°F.
- Wrap the brisket in butcher paper with beef tallow and increase smoker temperature to 250°F, continuing to smoke until tender (200-205°F).
- Rest the brisket in a cooler for 2-3 hours.
- Prep potatoes by poking holes, rubbing with beef tallow and salt, then baking at 375°F for 45-60 minutes.
- Let potatoes rest for 20 minutes, then scoop out insides while maintaining some skin structure.
- Mix scooped potato flesh with butter, sour cream, cheese, scallions, hot sauce, and seasoning until fluffy.
- Spoon mixture back into potato skins, top with remaining cheese, and return to smoker for 15-20 minutes.
- Prepare BBQ sauce by combining ingredients in a saucepan, whisk and heat until thickened.
- Slice rested brisket and chop the point section for topping.
- Top stuffed potatoes with onion chips, brisket, BBQ sauce, and diced jalapeños, then serve hot.
Notes
- For a spicier kick, add more jalapeños or cayenne to the BBQ sauce.
- Allows two options for BBQ sauce to cater to different taste preferences.
- Ensure brisket rests fully for optimal flavor and tenderness.
- Keep potatoes wrapped until ready to serve to maintain heat.
- Prep Time: 30 minutes
- Cook Time: 10-12 hours
- Category: Main Course
- Method: Smoking and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 650
- Sugar: 8g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 100mg