Loaded Brisket Baked Potatoes

Category Leftover Ideas Sides Appetizers

Servings 6

Prep Time 15 Minutes

Cook Time 50 Minutes

Brisket Makes everything better, and Loaded Baked Potatoes are no exception! This recipe works great as an appetizer or main and is a great way to put leftover brisket to good use.

Author:
Pit Boss Kitchen

Ingredients

6 Russet Potatoes

Vegetable Oil, To Lightly Coat Potatoes

2 Tbsp Pit Boss Bold Burger Rub, Or Season To Your Hearts Content

1 Lb Left Over Brisket

1 cup Sour Cream

1/2 Cup Freshly Grated Cheddar Cheese

Parsley Rough Chopped, For Garnish

Pit Boss GSP Rub

Pit Boss Kansas City Maple & Molasses BBQ Sauce Out of stock

Special Tools

Bowl

Directions

Turn on your grill and set to 350 °F.

Place clean potatoes into a bowl, poke small holes in the potatoes with a knife, and coat in vegetable oil. Then toss in our Pit Boss GSP Rub, making sure to coat evenly.

Next, set the potatoes on the middle grates of your smoker. Cook for 45-50 minutes or until a toothpick can easily pierce through the potato.

Meanwhile, heat up your leftover brisket. Set your brisket in an aluminum pan, then reheat in your smoker for 20 minutes, or until an internal temperature of 165°F. Pro Tip: reheat your brisket with BBQ sauce for an extra juicy brisket - we suggest Pit Boss Kansas City Maple & Molasses BBQ Sauce.

Remove your potatoes and reheated brisket from your smoker and let everything rest for 10-15 mins. Then, with a sharp knife, slice through the middle of the potato - Be sure not to cut all the way through the potatoes.

Now for the toppings: we chose to top these potatoes with sour cream, Pit Boss Bold Burger Rub, smoked brisket, freshly grated cheese, and chopped parsley.

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