These Brisket Loaded Twice Baked Potatoes are the ultimate BBQ flex – crispy-skinned russets stuffed with fluffy, cheesy goodness and topped with smoky brisket bits, tangy BBQ sauce, and fresh jalapeños. Every bite is a texture explosion: creamy potatoes, melt-in-your-mouth brisket, and that crunchy onion finish. Perfect for when you wanna impress without sweating over the stove all day.
Dish Story
Picture Jozi, where Sunday braais are sacred. Some genius looked at leftover brisket and thought, ‘How can we make this even more legendary?’ Enter the potato – humble, sturdy, ready to soak up all that smoky goodness. Legend says a backyard pitmaster accidentally dropped brisket into his baked spud, and boom, a tradition was born. Now, it’s the dish that turns family dinners into standing ovations, where every forkful whispers tales of slow smoke and shared laughter.
What you’ll need.
You’ll love this!!
Your Questions Answered!
Can I use store-bought brisket?
Totally! Grab pre-smoked brisket to skip the overnight cook. Just warm it gently before chopping – no shame in the shortcut game.
What if I don’t have a smoker?
No stress, babes. Bake the potatoes at 400°F and use liquid smoke in the filling. You’ll still get those epic flavors without the equipment.
How do I prevent potato explosions?
Poke those spuds like you mean it! Seriously, go wild with the fork – a clean smoker is a happy smoker.
Can I make these vegetarian?
Yasss! Swap brisket for smoked mushrooms or jackfruit. Use veggie BBQ sauce, and you’ve got a plant-based party starter.
Brisket Loaded Twice Baked Potatoes: The Ultimate BBQ Sidekick
Ingredients
For the Brisket
- 1 whole brisket (12-15 pounds), trimmed
- Yellow mustard (as a binder)
- Thundering Longhorn seasoning or your favorite beef rub
- Beef tallow for wrapping
For the Potatoes
- 6 large russet potatoes, washed and dried
- 5 tbsp unsalted butter, softened
- 1 cup sour cream
- 3 tbsp hot sauce
- 1 cup fresh scallions, chopped
- 1 jalapeño, seeded and diced
- 6 cups shredded cheddar cheese
- Potato Slayer seasoning
- Kosher salt for skins
For the Toppings
- Crispy fried onion chips
- Chopped brisket (point section)
- Fresh jalapeños, diced
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 tbsp Worcestershire sauce
- 1 tbsp molasses
- 1 tbsp honey
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp cayenne pepper
Instructions
- Slather the brisket with mustard and coat it generously with your rub. Get that smoker humming at 215°F with a water pan for moisture.
- After an overnight smoke, wrap the brisket in butcher paper with beef tallow at 165°F internal temp. Crank the heat to 250°F and let it work its magic.
- Poke those russets like they owe you money, rub 'em with tallow and salt, then wrap in foil. Toss them in the smoker at 375°F until tender.
- Scoop out the potato guts, mix with butter, sour cream, cheese, scallions, hot sauce, and seasoning. Keep it fluffy – overmixing is a crime!
- Stuff those spuds, top with cheese, and bake again until golden. Layer crispy onions, chopped brisket, BBQ sauce, and fresh jalapeños like you're building flavor skyscrapers.