Description
A delicious twist on classic twice-baked potatoes, loaded with tender brisket and topped with crispy onions and 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, for topping)
- Chopped brisket (from the point section, for topping)
- Fresh jalapeños, diced for garnish
- 1 cup ketchup (for BBQ sauce option 1)
- 1/2 cup brown sugar (for BBQ sauce option 1)
- 1/2 cup pineapple preserves (for BBQ sauce option 1)
- 1/4 cup apple cider vinegar (for BBQ sauce option 1)
- 2 tablespoons Worcestershire sauce (for BBQ sauce option 1)
- 1 tablespoon molasses (for BBQ sauce option 1)
- 1 tablespoon honey (for BBQ sauce option 1)
- 2 teaspoons garlic powder (for BBQ sauce option 1)
- 2 teaspoons onion powder (for BBQ sauce option 1)
- 2 teaspoons kosher salt (for BBQ sauce option 1)
- 1 teaspoon black pepper (for BBQ sauce option 1)
- 2 teaspoons cayenne pepper (adjust to taste, for BBQ sauce option 1)
- 1 cup ketchup (for BBQ sauce option 2)
- 1/4 cup apple cider vinegar (for BBQ sauce option 2)
- 1/4 cup honey (for BBQ sauce option 2)
- 1/4 cup brown sugar (for BBQ sauce option 2)
- 2 tablespoons Worcestershire sauce (for BBQ sauce option 2)
- 2 teaspoons kosher salt (for BBQ sauce option 2)
- 2 teaspoons onion powder (for BBQ sauce option 2)
- 2 teaspoons garlic powder (for BBQ sauce option 2)
- 2 teaspoons smoked paprika (for BBQ sauce option 2)
- 2 teaspoons red pepper flakes (for BBQ sauce option 2)
- 1 teaspoon black pepper (for BBQ sauce option 2)
Instructions
- Trim the brisket and apply yellow mustard as a binder, then coat with seasoning.
- Smoke the brisket at 215°F overnight until it reaches an internal temperature of 165°F, then wrap in butcher paper with tallow and increase temperature to 250°F.
- Continue smoking until the brisket is tender and reaches an internal temperature of 200-205°F, then let it rest wrapped for 2-3 hours.
- Poke holes in the potatoes, rub with tallow and sprinkle with salt before wrapping in foil and baking at 375°F for 45-60 minutes.
- Once the potatoes are cool, scoop out insides into a bowl, add butter, sour cream, cheese, scallions, hot sauce, and mix until fluffy.
- Spoon mixture back into potato skins, top with remaining cheese, and bake at 375°F for 15-20 minutes until cheese melts.
- Make BBQ sauce by combining ingredients in a saucepan, cook until thickened.
- Unwrap brisket, chop point section for topping, slice flat section for other uses.
- Top potatoes with crispy onions, chopped brisket, BBQ sauce, and garnish with jalapeños. Serve hot.
Notes
- Make sure to allow the brisket to rest for optimal juiciness.
- Adjust the spice level in the BBQ sauce according to taste.
- Keep an eye on the brisket as cooking times may vary based on size and smoker conditions.
- Prep Time: 30 minutes
- Cook Time: 12-14 hours
- Category: Main Course
- Method: Smoking and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 800
- Sugar: 10g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg