Brisket Loaded Twice Baked Potatoes (Printer-Friendly Version)

Smoked brisket, fluffy potatoes, and zesty toppings create a comforting, flavor-packed side for any gathering.

# What You'll Need:

→ Main Components

01 - 1 whole beef brisket point, untrimmed (about 8–10 pounds)
02 - 8 large russet potatoes, scrubbed
03 - 4 tablespoons yellow mustard
04 - 1/3 cup Thundering Longhorn seasoning or Texas-style beef rub
05 - 1/2 cup beef tallow, divided

→ Filling and Seasonings

06 - 8 tablespoons unsalted butter, cut into cubes
07 - 1 cup full-fat sour cream
08 - 2 cups sharp cheddar cheese, shredded
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper

→ Toppings

11 - 3 cups chopped smoked brisket (from above)
12 - 1 cup barbecue sauce
13 - 1 cup crispy fried onions
14 - 2 fresh jalapeños, thinly sliced

# Steps to Follow:

01 - Coat brisket point thoroughly with yellow mustard, then evenly apply Thundering Longhorn seasoning, pressing into all crevices. Preheat smoker to 215°F with a water pan. Place brisket fat-side up on the smoker grate, cover, and smoke overnight (8–10 hours) until internal temperature reaches 165°F.
02 - Lay out butcher paper and spread half the beef tallow in its center. Place brisket on top, spread remaining tallow over brisket, then wrap tightly in butcher paper. Return wrapped brisket to smoker. Increase heat to 250°F, and continue to cook until internal temperature reaches 203°F. Remove brisket from smoker and rest in a cooler for at least 1 hour before slicing.
03 - Pierce each russet potato multiple times with a fork. Rub evenly with beef tallow and sprinkle with kosher salt. Wrap each potato in aluminum foil. Bake in a preheated 400°F oven or smoker for 1 hour, or until tender throughout.
04 - After baking, let potatoes cool slightly, then halve lengthwise. Scoop out potato flesh into a large bowl, leaving a 1/4-inch shell. While flesh is hot, add butter and mash lightly. Fold in sour cream, shredded cheddar, black pepper, and a pinch of salt. Mix just until combined and fluffy without overworking.
05 - Spoon filling evenly back into potato shells. Place stuffed potatoes on a baking sheet and bake at 400°F for 20 minutes, or until tops are golden and edges lightly crisped.
06 - Arrange crispy fried onions on each potato, then top with chopped brisket. Drizzle with barbecue sauce and garnish with fresh jalapeño slices. Serve immediately while hot.

# Additional Tips:

01 - Select russet potatoes of similar size to ensure even baking and maintain sturdy shells when stuffing.
02 - Resting the brisket prevents moisture loss and ensures tender, juicy meat.
03 - Twice-baked potatoes may be prepared in advance and rebaked before topping and serving for optimal flavor melding.

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