Brisket Chili Loaded Baked Potato
Brisket Chili Loaded Baked Potato
All Things BBQ
- Creekstone Farms Prime Whole Brisket
- Bear & Burton’s W Sauce (Worcestershire)
- Plowboys BBQ Bovine Bold BBQ Rub
- Cattleman’s Grill Lone Star Texas Brisket Seasoning
- Brisket Chili:
- 1 red onion, diced
- 1 yellow onion, diced
- 2 poblanos, diced
- 4 cloves garlic, minced
- 3 cups Ciao San Marzano Tomatoes, crushed by hand
- 2 cans tri-blend beans (black, pinto, kidney)
- 1 quart beef stock
- 2 tbsp Cattleman’s Grill Road House Steak & Beef Seasoning
- 1 tbsp smoked paprika
- 1 1/2 lb smoked brisket meat (from above), cubed/chopped
- Baked Potatoes:
- 8 large Russet potatoes
- 4 tbsp (2 oz) melted butter
- 4 tbsp (2 oz) melted beef tallow
- Jacobsen Salt Co. Kosher Sea Salt
- 1 cup unsalted butter
- 1 cup Chihuahua cheese, shredded, room temp
- Cattleman’s Grill Lone Star Brisket Rub
- 1 cup sharp cheddar, grated
- 2 cups sour cream
- 1/2 cup fresh chives
- Cattleman’s Grill Pit Fire Hot Sauce
- Blues Hog Smokey Mountain BBQ Sauce
- To make the brisket, first preheat your Yoder Smokers YS1500s Pellet Grill to 190ºF.
- Trim brisket. Slather the surface with W Sauce. Season first with a layer of Plowboys BBQ Bovine Bold BBQ Rub, then a layer of Cattleman’s Grill Lone Star Texas Brisket Seasoning. Smoke overnight, about 8-10 hours, unwrapped at 190ºF. In the morning, place the brisket on top of two sheets of foil. Crimp the edges of the foil around the brisket to form a foil boat. Return to the smoker and increase the grill temperature to 250ºF-275ºF. Continue smoking until probe tender and internal temperature of the brisket is around 205ºF. Remove from the smoker and rest brisket for a couple of hours (or overnight in the refrigerator) before slicing/cubing.
- When the brisket has rested and cooled, slice about one pound of the brisket into large cubes, and finely chop another half pound.
- Set the Yoder Smokers YS1500s Pellet Grill to 425ºF.
- For the baked potatoes, first combine the butter and tallow in a sauce pot and melt. Transfer to a bowl (large enough to hold a potato). One by one, dip the potatoes in the mixture, then season the outside with Jacobsen Salt Co. Kosher Sea Salt and place on a sheet pan. Place the potatoes directly on the second shelf of the smoker and cook until probe tender, about 60-90 minutes, depending on the size.
- While the potatoes are cooking, make the Brisket Chili. Start by melting 1/4 cup brisket fat (reserved from brisket cook OR store bought beef tallow) in a Lodge Enameled 6 Quart Dutch Oven. Add the onions and peppers and season with Cattleman’s Grill Road House and smoked paprika. Sweat until softened. Add garlic, tomatoes, beans and brisket. Cook, stirring, for two minutes. Add the beef stock and any drippings reserved from the brisket cook. Bring to a simmer. Transfer to the grill. Cook until thickened to desired consistency, about 60-90 minuets.
- To build a Brisket Chili Loaded Baked Potato, first slice a potato along the top. Squeeze to open. Loosen the flesh inside with a small spoon, scooping and mixing. Add two tablespoons each of softened butter and chihuahua cheese. Season with Cattleman’s Grill Lone Star Texas Brisket Seasoning. Mix into the flesh of the potato inside the skin, almost like making mashed potatoes. Smooth the mixture into a bowl shape.
- Add one cup of Brisket Chili to the potato bowl. Top with desired garnishes; cheddar, sour cream, chives, Cattleman’s Grill Pit Fire Hot Sauce and Blues Hog Smoky Mountain BBQ Sauce.