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.