Brisket Loaded Twice Baked Potatoes (Print Version)

# Ingredients:

→ For the Brisket

01 - 1 whole brisket (12-15 pounds), trimmed
02 - Yellow mustard (as needed for binder)
03 - Thundering Longhorn seasoning (or your favorite beef rub)
04 - Beef tallow for wrapping and potato coating

→ For the Twice Baked Potatoes

05 - 6 large russet potatoes, washed and dried
06 - 2/3 stick (about 5 tablespoons) unsalted butter, softened
07 - 1 cup sour cream
08 - 3 tablespoons hot sauce (like Franks or Tabasco)
09 - 1 cup fresh scallions, chopped
10 - 1 jalapeño, seeded and finely diced
11 - 1 1/2 packages (about 6 cups) shredded cheddar cheese
12 - Potato Slayer seasoning or your favorite potato seasoning
13 - Kosher salt for potato skins

→ For the Toppings

14 - Crispy fried onion chips (store-bought)
15 - Chopped brisket (from the point section)
16 - Fresh jalapeños, diced for garnish

→ For the BBQ Sauce (Option 1)

17 - 1 cup ketchup
18 - 1/2 cup brown sugar
19 - 1/2 cup pineapple preserves
20 - 1/4 cup apple cider vinegar
21 - 2 tablespoons Worcestershire sauce
22 - 1 tablespoon molasses
23 - 1 tablespoon honey
24 - 2 teaspoons garlic powder
25 - 2 teaspoons onion powder
26 - 2 teaspoons kosher salt
27 - 1 teaspoon black pepper
28 - 2 teaspoons cayenne pepper (adjust to taste)

→ For the BBQ Sauce (Option 2)

29 - 1 cup ketchup
30 - 1/4 cup apple cider vinegar
31 - 1/4 cup honey
32 - 1/4 cup brown sugar
33 - 2 tablespoons Worcestershire sauce
34 - 2 teaspoons kosher salt
35 - 2 teaspoons onion powder
36 - 2 teaspoons garlic powder
37 - 2 teaspoons smoked paprika
38 - 2 teaspoons red pepper flakes
39 - 1 teaspoon black pepper

# Instructions:

01 - Start by trimming your brisket if needed. Apply a thin coating of yellow mustard all over as a binder - this helps the seasoning stick and won't leave any mustard flavor. Generously sprinkle Thundering Longhorn seasoning (or your favorite beef rub) over the entire surface, patting it gently to adhere.
02 - Fire up your smoker to 215°F. Place a water pan inside for moisture, then position the brisket on a wire rack or grates above it. Close the lid and let it smoke overnight - this is where the magic happens! The slow cooking process allows the fat to render and the meat to become tender.
03 - In the morning, check your brisket. Once it reaches an internal temperature of 165°F (this usually takes 8-10 hours, depending on size), it's time to wrap. Lay out a large piece of butcher paper and spread some beef tallow on it. Place the brisket on the paper, add more tallow on top, then wrap it tightly. Return it to the smoker and increase the temperature to 250°F.
04 - Continue smoking for several more hours until the brisket is probe tender in the thickest part (the point) - it should feel like pushing a knife through warm butter. This usually happens around 200-205°F internal temperature. Once tender, remove it from the smoker, keeping it wrapped. Place it in an aluminum pan, then into a cooler (with no ice). Seal the cooler and let the brisket rest for 2-3 hours - this critical step allows the juices to redistribute.
05 - After the brisket has been resting for an hour, prep your potatoes. Use a fork to poke several holes in each one (this prevents them from exploding). Rub each potato generously with beef tallow, then sprinkle with kosher salt. Wrap each potato in foil and place them in your smoker or oven at 375°F.
06 - Bake the potatoes until they're tender when pierced with a fork or probe thermometer, about 45-60 minutes depending on size. Remove them from the smoker or oven and let them rest for 20 minutes - they'll be too hot to handle immediately.
07 - Once potatoes are cool enough to handle, cut them open lengthwise and carefully scoop out the insides, leaving about 1/4 inch of potato attached to the skin to maintain structure. Place the scooped potato flesh in a large bowl. Add the softened butter, sour cream, 3/4 of the shredded cheese, chopped scallions, hot sauce, and Potato Slayer seasoning (or your favorite potato seasoning). Mix until well combined but still fluffy - don't overmix or they'll become gluey.
08 - Spoon the filling back into the potato skins, mounding it slightly. Top each potato with the remaining shredded cheese. Return them to the smoker or oven at 375°F for 15-20 minutes, until the cheese is melted and the tops are slightly golden.
09 - While the potatoes are baking, make your BBQ sauce. Choose one of the sauce recipes and combine all ingredients in a saucepan. Whisk over medium heat for 6-8 minutes until the sauce thickens slightly and all ingredients are well incorporated. Remove from heat and let cool slightly.
10 - Unwrap your rested brisket. Slice the flat portion for other uses and finely chop the point section into small, bite-sized pieces for topping the potatoes. The point has more intramuscular fat, making it juicier and perfect for this application.
11 - Remove the twice-baked potatoes from the smoker. Top each with a generous layer of crispy fried onion chips, then a hearty handful of the chopped brisket point. Drizzle your homemade BBQ sauce over everything, then garnish with fresh diced jalapeños for color and a kick of heat. Serve immediately while everything is hot and delicious.

# Notes:

01 - This recipe is perfect for using up leftover brisket - if you already have smoked brisket on hand, you can skip straight to the potato preparation steps.
02 - The beef tallow adds incredible flavor to both the brisket and potatoes. If you don't have tallow, you can substitute butter for the potatoes, but the flavor won't be quite the same.
03 - For an extra layer of flavor, try mixing some of the chopped brisket directly into the potato filling before the second bake.
04 - The wrapped brisket can be held in a cooler for up to 6 hours while still maintaining food-safe temperature, which gives you flexibility on timing the potatoes.

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