BRISKET LOADED BAKED POTATOES
BBQ is meant to be messy, right? Try this recipe and see just how loaded you can make your favorite classic baked potato!
Author: Jesse Stanley
INGREDIENTS
- 5 Russet potatoes
- 1 cup shredded cheese
- 1 bottle barbecue sauce (your choice)
- 1 container sour cream
- 2 cups diced leftover brisket
- 6 tbsp olive oil
- Salt and pepper
DIRECTIONS
- Light your Pit Barrel® and bring it to cooking temperature.
- Wrap each potato in foil with 1 tbsp olive oil, salt, and pepper. Poke holes in the top to vent and place on the Pit Barrel®.
- After 30 minutes, place diced brisket in a cast iron skillet, cover with barbecue sauce, and set in the center of the Pit Barrel®.
- After about 1 hour, check potatoes for fork tenderness. Remove and let rest briefly.
- The brisket should be heated through and sauce slightly reduced. Remove from heat.
- Slice open potatoes and top with cheese, brisket, and a dollop of sour cream.
