Want to try a new way to serve one of barbecue's most difficult dishes to prepare? Learn how to make tender, savory BBQ Baked Potatoes!
Ingredients:
- Whole brisket
- Seasoned salt
- Pepper
- Garlic Powder
- Brisket rub
- Dill weed
- 1-2 cans of beef consommé
Instructions:
- Trim the fat, leaving a layer about 1/4 thick, and being sure not to over-trim
- Apply a mustard binder to keep seasonings in place
- Season generously with seasoned salt, pepper, garlic powder and brisket rub, then refrigerate overnight
- Smoke brisket at 235 F until it reaches an internal temperature of 165 F (with my 11-pound brisket, this step took about six-and-a-half hours)
- Pour one to two cans of beef consommé in the bottom of a large aluminum tin
- Place a smaller tin, upside down, in the large tin; then place the brisket on top of the smaller tin and cover with foil – this allows you to get the moisture that comes from cooking with a liquid, without sacrificing the exterior texture that's been created
- Place back on smoker until the internal temperature reaches 204 F (with my 11-pound brisket, this step took about two-and-a-half hours)
- Wash potatoes, then cover with olive oil and salt
- Cook potatoes in the oven for 70 minutes at 400 F
- Remove brisket from smoker and let it rest for one to two hours
- Slice brisket against the grain, then chop and add chopped pieces to a cooked baked potato. I also add butter, sour cream, cheese and a little BBQ Sauce
- Enjoy!
Share your results:
Take pictures or videos of your food, and send them my way on Instagram at @Gameday_Grilling.