These Brisket Loaded Twice Baked Potatoes are piled high with tender, juicy smoked brisket and are absolutely amazing. It doesn’t matter if you are smoking a brisket for this exact recipe or if you have some leftover brisket from the previous bbq. This recipe is great to make sure that brisket gets used while feeding a lot of people!

I’ve never met anyone who didn’t enjoy a baked potato and the more fancy you can make them I have noticed the more enjoyable people are while eating them.

In our home, we always have baked potatoes as a side for our meals because they are simple to make. You basically pop them in the oven and about 50 minutes later they are ready to go. It may take some time but it truly is minimal effort.

My wife wanted me to turn the baked potato into the main course because she knows I love to bbq and we had some plans with the rest of the family coming over. I instantly thought of this recipe for this occasion. The brisket can go into the pellet smoker overnight and while it rests I can smoke the potatoes. This plan is bullet proof when the party starts at 1 pm.

WHAT INGREDIENTS ARE USED TO MAKE BRISKET BAKED POTATOES?

A few of the obviously known ingredients are the brisket and potatoes.

In this recipe, you will learn how to smoke a brisket and the proper timing to have the whole meal ready to go at the same time. Here are some of the other ingredients involved:

Russet potatoes
Smoked Brisket
Unsalted butter
Sour Cream
Hot sauce
Potato Slayer Seasoning
Shredded Cheddar Cheese
Chopped Scallions
Diced jalapeños
BBQ Sauce
Crispy fried onions (store bought)

All of these ingredients can typically be found in your home already and if not, they are very easy to locate at your local grocery store. Be sure to plan accordingly so that you have all of these ingredients on hand for your BBQ, it makes things much easier to prepare and the common person will just leave the ingredients out if they don’t have it in time. Trust me, you don’t want to miss out on any of these ingredients for the final plating!

HOW TO SMOKE A BRISKET:

This Method takes 14 hours

I know what you’re thinking and I want you to stop and get it out of your head! No, brisket is not hard to make! It does take a little effort and time but the results are out of this world rewarding.

I am going to make it easy for you and show you the steps to smoke a brisket:

Trim the brisket: Remove all of the silver skin and hard fat, it may seem like a lot of waste but trust me, you will be happy you did. Do not take much off the bottom of the brisket, this fat is the protection shield and allows this massive cut of beef to be tender and juicy. The rule is to leave about 1/4” of fat on the bottom.
Shape the brisket to make it as uniform as possible, don’t go crazy taking meat off of it but get rid of the sharp edges and bulging sections. This will let the smoker roll over evenly to form a uniform bark.
At this point, it is time to apply the binder. I use yellow mustard and no you can not taste the mustard at all. Squeeze about a tablespoon’s worth on the top side and spread it across the surface area evenly, be sure to get the edges as well.
Use your favorite all purpose rub, I used Thundering Longhorn seasoning. Season generously and don’t be shy, the brisket is a huge chunk of beef and can handle it. Let it sit for one hour (It is common to place it in the fridge for 12-24 hours with the seasoning on).
Fire up the smoker (I used my pellet smoker) for 215 degrees F. Remember, this is at 9pm at night, I like to smoke overnight at a low temp. Pro tip, make sure the hopper is filled to the top.
When the smoker hits 215 degrees F, add a water pan and place the brisket on a rack above it. This will help keep the brisket moist during the smoke session overnight.
The next morning, around 8:30am go check the brisket and when the internal temperature reaches 165 degrees F it is time to wrap.
Use two sheets of butcher’s paper, making sure they overlap and spread a few tablespoons of wagyu beef tallow down in the middle. Place the brisket on top of it and add a few more tablespoons of the wagyu tallow on top. Wrap it nice and tight and back onto the smoker it goes. Bump the temperature up to 250 degrees F.
Let it smoke for 2 more hours or so, check it and when it becomes probe tender in the thickest part (the point) remove it from the smoker. Keep is wrapped and placed in an aluminum pan, now place it in a cooler and shut it airtight. Rest for 2-3 hours.

These steps have never failed me for any brisket that I have made. I highly recommend you try this method step by step.

HOW TO MAKE BRISKET LOADED TWICE BAKED POTATOES:

While the brisket is resting, about one hour, it is a good time to prepare the russet potatoes. Here are the steps to prepping the potatoes:

Wash the potatoes under cold water and wipe dry.
Poke holes in the top of the potato with a fork.
Rub the potatoes down with beef tallow and salt them.
Wrap them in foil.
Place on the smoker at 375 degrees F. (You can put them in the oven as well).
When they become probe tender it is time to remove them. Let them cool off for 20 minutes or so.

Now the potatoes are good to go. You want to cut them open and hollow them out, put all of the insides of the potatoes into a bowl. In this same bowl add butter, sour cream, shredded cheese, scallions, hot sauce, potato slayer seasoning and hand mix (or mash with a potato masher) until it becomes a smooth creamy consistency.

Take this mixture and fill the hallowed potatoes with it. Once they are filled, top with shredded cheddar cheese and place them back onto the smoker (or oven) at 375 degrees F for 15-20 minutes. Keep an eye on them until the cheese is nice and melted.

While the potatoes are in the smoker, get the brisket out and slice it down the middle. Be sure to cut against the grain on the point and then chop up 1.5 pounds of it (or as much as you need). Now place in a bowl to keep warm.

Remove the potatoes from the smoker and at the preparation station assemble the brisket loaded twice baked potatoes in this order, the crispy fried onions, a handful of chopped brisket, squeeze the bbq sauce on it and top with freshly diced jalapeños.

Brisket Loaded Twice Baked Potatoes

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer

Cuisine American

Servings 6

Ingredients

1 Whole Brisket about 12-15 pounds
Yellow Mustard
Thundering Longhorn seasoning
Russet Potatoes as many as you need
2/3 stick of unsalted butter
1 cup sour cream
3 tablespoons hot sauce
1 cup chopped scallions
1 jalapeño diced seeded and veined
1 1/5 packs of shredded cheddar cheese
BBQ Sauce From these recipe ( https://grillnationbbq.com/2023/04/24/the-best-smoked-bbq-chicken-lollipops/ or https://grillnationbbq.com/2023/01/23/the-best-honey-bbq-chicken-wings-recipe/ )

Instructions

Start off by prepping the brisket and adding the binder with seasoning. Fire up the smoker at 215 degrees F. Add a pan of water and place the brisket over the top with a wire rack or grates. Smoke overnight.
Wake up and check the brisket, once it reaches 165 degrees F internally it is time to wrap. Get butcher's paper ready and apply beef tallow on the bottom, add the brisket and add some beef tallow on top of the brisket. Wrap the brisket tight and place back on the smoker, turn the temperature up to 250 degrees F.
Smoke for a few more hours and when the brisket is probe tender in the thickest part (the point), remove and keep it wrapped. Place in an aluminum pan and into a cooler, shut it so it is sealed and rest for 2-3 hours.
After one hour has elapsed, prep the russet potatoes by poking holes and slathering it with beef tallow. Now add kosher salt and wrap in foil. Place in the smoker, or oven, at 375 degrees F. When the potatoes are probe tender remove and let rest for 20 minutes.
Cut the potatoes open and hollow them out, put the insides into a bowl and add sour cream, butter, shredded cheese, scallions, potato slayer seasoning and hot sauce. Mix together until it is combined nicely. Fill the potatoes up with this mixture and top with cheese. Back onto the smoker they go at 375 degrees F. For 15-20 minutes.
While the potatoes are in the smoker (or oven) , slice up the brisket and use the point to chop up into small chunks.
Remove the potatoes from the smoker and build the brisket loaded twice baked potato in this order: Fried crispy onion chips, Handful of chopped brisket, drizzle the bbq sauce on top and garnish with freshly diced jalapeños.
Your meal is complete, enjoy with family and friends.

Keyword brisket loaded potatoes, brisket loaded twice baked potatoes, brisket potatoes, brisket twice baked potatoes, twice baked potatoes recipe

These Brisket Loaded Twice Baked Potatoes are an amazing dish that combines tender, juicy smoked brisket with creamy, cheesy potatoes. They are perfect for utilizing leftover brisket or smoking a brisket specifically for this recipe. By transforming baked potatoes into the main course, they become even more enjoyable.

The recipe involves minimal effort and the ingredients are readily available or easily obtainable. Smoking a brisket requires some time and effort, but the results are rewarding. The potatoes are prepared by smoking or baking until tender, then hollowed out and mixed with various ingredients to create a creamy filling.

The loaded potatoes are topped with shredded cheddar cheese and garnished with crispy fried onions, chopped brisket, BBQ sauce, and diced jalapeños. Overall, these Brisket Loaded Twice Baked Potatoes are a flavorful and satisfying dish that will impress your guests.