Brisket Loaded Twice Baked

These Brisket Loaded Twice Baked Potatoes are how I convinced my family that potatoes are just as important as the brisket itself. The first time I made these, it started as an attempt to use up a heap of leftover smoked meat, but they quickly earned a spot as a mandatory special occasion side. The exterior comes out crisp and seasoned, with melty cheese, tangy sour cream, and smoky brisket layered into every bite. They take a bit of time but most of that is the smoker doing its thing. Once you try them, no barbecue feast feels complete without these on the table.

The first time I made these for friends, the entire tray vanished before we made it through the main course. Even my neighbor who swore he hated baked potatoes was found sneaking into the kitchen for seconds. Every family cookout since, someone always insists we need "those brisket potatoes."

Ingredients

• Brisket point cut: Maximum juicy tenderness and flavor from all that marbling, skip the lean flat cut because it will not deliver the same melt-in-your-mouth results
• Large russet potatoes: Super fluffy interiors and sturdy skins, avoid thin skinned types that crumble under the heavy filling
• Full fat sour cream: Creamy tang that balances the smokiness, low fat versions fall flat in both taste and texture
• Real butter: Brings richness and moisture to the filling, margarine or spreads just cannot do the job
• Fresh jalapeños: Fresh crunch and lively heat, keep some seeds in for more kick when cooking for a spice loving group

Instructions

Overnight Brisket:

Rub brisket all over with yellow mustard so your seasoning actually sticks. Work Thundering Longhorn or your favorite beef rub into every nook and cranny. Set your smoker at 215 degrees Fahrenheit and toss in a water pan for moisture. Place the brisket and let it smoke slow and steady overnight. This is how the connective tissue breaks down and gives you shreddable magic.

Morning Wrap:

Once internal temperature reaches 165 degrees Fahrenheit, the brisket needs wrapping. Spread butcher paper on your counter and lay down a layer of beef tallow. Place the brisket on top, slather with more tallow, and bundle it tightly without suffocating the meat. Back onto the smoker at 250 degrees Fahrenheit it goes so it finishes tenderizing. The butcher paper allows for a moist yet slightly breathing environment.

Potato Prep:

Grab russets of roughly the same size and stab each one all over with a fork, really making sure each is vented. Rub with beef tallow for big potato skin flavor and coat generously with kosher salt. Wrap up in foil and bake or smoke until totally tender. The salt seasoning is what brings flavor to that trademark crispy skin.

The Mix:

Cut each potato in half and scoop out the center leaving enough around the skin for structure. While still warm, stir in butter until melted completely, then mix in sour cream, then cheese, brisket trimmings, salt, pepper, and anything else you like in your potato. Be gentle and stop mixing once it comes together or it turns gummy rather than fluffy.

Finishing Touches:

Refill each skin shell with the mixture until nicely domed. Return to the oven or smoker just until golden and edges are crisping up. For topping, start with a layer of crispy onions so they stay crunchy, then pile on chopped brisket, drizzle BBQ sauce, and scatter fresh jalapeño rounds. Serve with extra sauce on the side.

I have a soft spot for the brisket point—fatty, rich, and loaded with flavor. My most memorable batch was made for my uncle’s birthday. He pretended it was his actual birthday just to get me to make these potatoes again and nobody minded an excuse for a second batch.

Perfect Company

A tart vinegar based coleslaw makes the ultimate partner, helping cut through all the rich cheese and brisket. I like to serve these with a malty dark beer and let everyone top their own potatoes with extra sauce or jalapeños. Simple summer berries and lightly sweetened whipped cream on the side keep dessert easy and fresh.

Tasty Twists

Pulled pork makes a tangy substitute that holds its own with the creamy potato filling. Rotisserie chicken mixed with a splash of liquid smoke and your favorite BBQ sauce can be a quick weeknight alternative. For vegetarians, smoked portobello or cremini mushrooms offer meaty texture and a deep earthy note that stands up to the rich toppings.

Keeping Fresh

After baking, store potatoes without any toppings in a sealed container in the fridge for up to three days. Warm them in a hot oven rather than using the microwave to maintain their outer crispiness. For advance meal prep, freeze filled but unbaked potatoes well wrapped. When ready, bake straight from frozen until piping hot before topping fresh.

Double the recipe and freeze some extras—you will not regret having a batch ready for your next barbecue. Once you try these, you will find yourself coming up with excuses just to make them again.

Common Questions About Recipes

→ Can I use leftover brisket instead of smoking a new one?

Absolutely. Slightly warm leftover brisket before chopping and adding it to the potato mixture for the best texture and flavor.

→ What can I substitute for Thundering Longhorn seasoning?

Use any beef rub with salt, pepper, garlic, and heat, such as SPG, Texas-style rub, or a simple mix of kosher salt, black pepper, and garlic powder.

→ Can I prepare these potatoes ahead of time?

Yes. Prepare up to the second bake, refrigerate covered for 1-2 days, then bake until hot and add toppings before serving.

→ Can I bake the potatoes in an oven instead of using a smoker?

Definitely. Bake potatoes at 400°F for 1 hour and do the twice-bake step at the same temperature. The smoky flavor will be milder but still delicious.

→ What type of potatoes are best for this dish?

Russet potatoes are ideal due to their fluffy interiors and sturdy skins that hold the filling well during baking.