Smoke a brisket overnight. Bake potatoes, scoop out centers and mix with butter, sour cream, cheese and seasonings. Refill and bake again. Top with chopped brisket, BBQ sauce, crispy onions and jalapeños.
Got a Sunday family dinner that needs to blow everyone away? These loaded potatoes crammed with choky brisket bits practically scream “I spent all day making this just for you.” Truth is, they take some time but most of it’s hands off while that brisket does its thing in the smoker. I started making these four years ago after my brother in law brought over half a smoked brisket and we couldn’t possibly eat it all. Now the family actually gets more excited about these potatoes than the brisket itself.
Why You’ll Love This Recipe
- Gets you maximum credit for your smoking efforts with that perfect crispy outside, fluffy inside potato texture
- Tastes even better the next day when flavors meld together if any actually survive the first round
- Creates that “I could sell this at a restaurant” moment when you bring them to the table
- Makes people think you slaved all day when really the smoker did most of the work
Last summer I made these for my neighbor who swore he didn’t like twice baked potatoes. Caught him in my kitchen at midnight raiding the fridge for the last one. His wife texted me the next morning with just an eye roll emoji. Now I make an extra batch whenever I know they’re coming over.
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Magic Ingredients
- Brisket Point: The fattier end of the brisket gives you those melt in your mouth bits that burst with flavor—don’t even think about using the leaner flat section for this
- Russets: Their starchy insides whip up fluffy and their sturdy skins hold everything together—those thin skinned varieties just collapse under all this goodness
- Full Fat Sour Cream: Brings that tangy richness that balances the smoke—no light versions here or you’ll miss that velvety mouthfeel
- Real Butter: None of that “spread” nonsense—we need the real deal to bring everything together
- Fresh Jalapeños: The fresh pop of heat cuts through all that richness—sometimes I leave some seeds in when cooking for adults only
My dad taught me about brisket smoking when I was ten, standing beside his ancient offset smoker that leaked smoke from every seam. He’d wake up every hour overnight to check the temperature, something I thought was crazy until I tasted the results. These potatoes are my way of honoring that tradition while making it my own.
Step-by-Step Instructions
Overnight Brisket
Slather that whole brisket with yellow mustard—don’t worry, you won’t taste it later, it just helps the seasoning stick. Cover every inch with Thundering Longhorn seasoning, working it into all the crevices. Get your smoker steady at 215°F with a water pan for moisture. Throw the meat on and go to bed. The overnight cooking isn’t just convenience—it’s when all that magical collagen breakdown happens.
Morning Wrap
Checking on the brisket is my favorite morning ritual. When it hits 165°F inside, it’s wrapping time. Lay out butcher paper not foil, spread some beef tallow, add the brisket, then more tallow on top. Wrap it tight but not strangling and back on the smoker it goes at 250°F. The paper lets it breathe while the tallow bastes everything.
Potato Prep
Stab those russets all over with a fork—not just a couple pokes, really go at them. Trust me, exploded potato all over your smoker is a cleaning nightmare I’ve experienced firsthand. Coat them with beef tallow regular oil works but isn’t nearly as good and kosher salt, then wrap in foil. The salted skin gets just crispy enough to hold everything while staying edible.
The Mix
The secret’s in how you mix the filling. Scoop out the potato guts leaving just enough shell for structure. Add butter while it’s still hot so it melts completely. The sour cream goes in next, then cheese, then everything else. Mix it just until combined—overdo it and you’ll get wallpaper paste instead of fluffy potatoes. I learned this the hard way at my first dinner party.
Finishing Touches
That second bake caramelizes the top and makes those crispy bits everyone fights over. Then comes the layering—crispy onions on the bottom they get soggy if you put them on top, chopped brisket next so it nestles into the potato, BBQ sauce drizzled over, then fresh jalapeños. Each layer plays its part in the perfect bite.
You Must Know
- The brisket needs proper resting time—rushing this step means dry meat
- Different sized potatoes cook at different rates—match them up for even cooking
- The filling tastes even better when you make it a day ahead and let the flavors meld
My first attempt at these was a disaster—overcooked potatoes that collapsed when I tried to stuff them and brisket that wasn’t chopped small enough to distribute evenly. We ate it anyway, laughing at the ugly mess on our plates. Four years and countless iterations later, they’ve become the most requested item at family gatherings. My uncle even faked a birthday to get me to make them again.
Perfect Company
These potatoes need little else, but a simple side of tangy coleslaw provides the perfect contrast to cut through the richness. Skip the mayo heavy versions and go with something vinegar based that brings acidity to the party. A cold beer—something dark and malty—completes the picture perfectly. For dessert, keep it simple with fresh seasonal berries topped with just a touch of whipped cream.
Tasty Twists
When brisket isn’t an option, pulled pork makes an incredible substitute—the tangier sauce pairs beautifully with the creamy potatoes. For a quicker version when you’re craving these midweek, rotisserie chicken tossed with a little liquid smoke and BBQ sauce creates a surprising approximation. Vegetarians at your table might enjoy smoked mushrooms instead—portobellos develop an amazing meaty quality when properly smoked.
Keeping Fresh
These potatoes actually reheat beautifully if you do it right. Store them without the toppings, covered in the fridge for up to three days. Reheat in a 350°F oven until hot through the middle—microwaving makes them gummy. Add the toppings fresh after reheating. For meal prep, you can freeze the filled but unbaked potatoes wrapped individually, though the texture isn’t quite as perfect as fresh.
Smoke Secrets
- Wood Choice: Oak gives reliable, medium smoke flavor, but adding a chunk of hickory creates deeper complexity
- Temperature Truth: Never trust the thermometer built into your smoker—use a separate digital one for accuracy
- Rest Importance: A proper rest in a cooler isn’t optional—it’s what separates amateur brisket from the stuff people dream about
I’ve made these potatoes for cookouts, football Sundays, and once for a neighborhood potluck where they disappeared faster than anything else on the table. What began as a way to use leftover brisket has become the reason I smoke brisket in the first place. My kids have started requesting them for birthday dinners, bypassing restaurant options for dad’s smoky, loaded potatoes. Sometimes the best family traditions start by accident—a random kitchen experiment that becomes the dish everyone talks about years later.
Frequently Asked Questions
→ Can I use leftover brisket instead of smoking a new one?Absolutely! This recipe is perfect for using leftover brisket. Just warm it slightly before chopping and adding to the potatoes. If you don’t have brisket, other smoked or braised meats like pulled pork or chuck roast work great too.
→ What can I substitute for Thundering Longhorn seasoning?Any good beef rub with salt, pepper, garlic, and some heat will work. Common substitutes include SPG (salt, pepper, garlic), Texas-style rub, or even a simple mix of 2 parts kosher salt, 1 part black pepper, and 1 part garlic powder.
→ Can I make these potatoes ahead of time?Yes! You can prepare the twice-baked potatoes up to the second baking stage, then refrigerate them covered for 1-2 days. When ready to serve, bake them until hot (about 25-30 minutes at 375°F), then add the toppings.
→ Can I cook the potatoes in the oven instead of a smoker? Definitely. Bake the potatoes in a 400°F oven for about 1 hour until tender. For the twice-baking step, use the same temperature. You’ll miss a bit of smoke flavor, but they’ll still be delicious.
→ What’s the best type of potato to use? are ideal for twice-baked potatoes because of their fluffy texture and sturdy skins. Select potatoes of similar size for even cooking, and look for ones without green spots or sprouts.
Ingredients
→ For the Brisket
→ For the Twice Baked Potatoes
→ For the Toppings
→ For the BBQ Sauce (Option 1)
→ For the BBQ Sauce (Option 2)
Instructions
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.
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.
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. 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.
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.
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. 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.
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.
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.
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.
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
- 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.
- 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.
- For an extra layer of flavor, try mixing some of the chopped brisket directly into the potato filling before the second bake.
- 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.
