Brisket Loaded Twice Baked Potatoes: The Ultimate BBQ Sidekick
Hey loves! Get ready for the most epic BBQ side ever – fluffy twice-baked potatoes stuffed with smoky brisket, crispy onions, tangy BBQ sauce, and fresh jalapeños. It's giving 'I spent all day on this' vibes, but trust me, the smoker does most of the work.
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.
Notes
Pro-tip: Make the potato filling a day ahead and let it chill in the fridge. The flavors get even more epic, and it saves you time on the day! Also, if your brisket’s resting, use that cooler trick – it’s a game-changer.