Brisket Loaded Twice Baked Potatoes (Ready-to-Print Version)

Smoky brisket, creamy potatoes, tangy BBQ sauce and crisp toppings—all in one unbeatable comfort classic.

# What You’ll Need:

→ For the Brisket

01 - 1 whole brisket point (about 4–5 pounds), excess fat trimmed
02 - 3 tablespoons yellow mustard
03 - 3 tablespoons beef rub or Texas-style seasoning (such as Thundering Longhorn or a blend of kosher salt, black pepper, and garlic powder)
04 - 1/4 cup beef tallow, divided

→ For the Potatoes

05 - 6 large russet potatoes (each about 10 ounces), scrubbed
06 - 2 tablespoons beef tallow or neutral oil
07 - 1 tablespoon kosher salt, divided
08 - 4 tablespoons unsalted butter, cubed and softened
09 - 3/4 cup full-fat sour cream
10 - 1 1/4 cups shredded sharp cheddar cheese
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/8 teaspoon cayenne pepper

→ Toppings

13 - 2 cups chopped smoked brisket
14 - 1/3 cup barbecue sauce
15 - 1/2 cup crispy fried onions
16 - 2 fresh jalapeños, thinly sliced

# Step-by-Step Guide:

01 - Rub brisket with yellow mustard and coat generously on all sides with beef rub. Preheat smoker to 215°F using oak or hickory wood. Place brisket on smoker grate over a water pan and smoke overnight, or until internal temperature reaches 165°F.
02 - Lay out butcher paper and spread half the beef tallow. Place brisket on the paper, top with remaining tallow, and wrap tightly. Return to smoker, increase temperature to 250°F, and continue smoking until internal temperature reaches 200–203°F.
03 - Remove wrapped brisket from the smoker and place in an insulated cooler to rest for at least 1 hour before slicing or chopping.
04 - Preheat oven or smoker to 400°F. Pierce russets thoroughly with a fork, rub with 2 tablespoons beef tallow or oil, and coat with 2 teaspoons kosher salt. Wrap each potato in foil and bake directly on the oven rack for 55–70 minutes until tender.
05 - Let potatoes cool slightly until easy to handle. Slice off the top third of each potato lengthwise. Scoop out flesh into a large bowl, leaving a 1/4-inch shell. While potato is hot, add butter and mash lightly. Blend in sour cream, 1 cup cheddar, remaining salt, black pepper, and cayenne until just combined; do not overmix.
06 - Spoon filling back into potato shells, mounding slightly. Sprinkle tops with remaining cheddar. Place potatoes unwrapped on a baking sheet and bake at 400°F for 18–22 minutes until tops are golden brown and cheese is bubbling.
07 - Arrange crispy onions as a base on each potato. Top generously with chopped brisket. Drizzle with barbecue sauce and garnish with sliced fresh jalapeños. Serve immediately while hot.

# Handy Tips:

01 - Choose evenly sized russet potatoes for uniform cooking and structural integrity when filling.
02 - Overmixing the potato filling results in a gummy texture; mix only until incorporated.
03 - Resting the brisket after smoking ensures optimal moisture and tenderness.
04 - Prep the filling a day ahead for superior flavor meld.

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