Brisket Loaded Baked Potatoes
BBQ is meant to be messy right? Try this recipe and see just how messy you can make your favorite classic baked potato!
5 Russet potatoes
1 cup shredded cheese
1 bottle of barbecue sauce of your choice
1 container of sour cream
2 cups of diced leftover brisket
6 tbsp of olive oil
Salt and pepper
Get your Pit Barrel® running nice and hot.
Wrap the potatoes individually in tinfoil with 1 tbsp. of olive oil and some salt and pepper for flavor. Poke a few holes with a fork in the top of potatoes to vent them and put them on the Pit Barrel®.
After about 30 minutes place brisket in a cast iron skillet and cover in bbq sauce. Place the cast iron with brisket in the middle of the Pit Barrel®.
After 1 hour has passed check the potatoes to see if they are fork tender. If so pull them off and rest for.
Around this same time the barbecue sauce in the brisket should have rendered down to a thin watery substance and is ready to pull off.
Slice potatoes top with cheese then brisket, and a dollop of sour cream.