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Loaded Smoked Brisket Potato

INGREDIENTS

  • 1 full packer brisket
  • 4 Large Russet potatoes
  • Course black pepper
  • Meat Church "The Gospel" rub
  • 2 sticks of butter
  • Olive oil
  • Kosher salt
  • Shredded cheddar cheese
  • Sour Cream
  • Your favorite barbecue sauce

INSTRUCTIONS

  1. Start with trimming the brisket
  2. Seasoned heavily with Meat Church “The Gospel” and then course black pepper
  3. Fire up the Yoder Smokers YS640S with a full hopper of Hickory pellets and set the temp to 225°F
  4. Place the brisket on the top cooking shelf with the point toward the smoke stack
  5. Insert a temperature probe in the largest part of the flat
  6. Place a large foil pan on the bottom rack with 2-3 cups of water to keep moisture in the smoker and catch any drippings so no mess!!!
  7. Smoke low and slow for about 8 hours at 225° — don’t touch or peek!
  8. Once your probe(s) read around 160-175° wrap in butcher paper and place back on the smoker
  9. Increase the heat up to 275°F and place the probe back into the flat (I cook until probe tender in the flat, like the consistency of room temperature butter)
  10. Around 210°F should probe tender, and it’s time to remove it from the smoker — but leave the smoker running!
  11. Now let your brisket rest for 2-3 hours.
  12. Now bump the heat up to 325°F on the YS640S
  13. While the brisket is resting prepare 4 large russet potatoes with olive oil and kosher salt
  14. Place potatoes on the smoker until desired doneness (for me it’s around 2 hours)
  15. Once the potatoes are done it’s time to slice up the brisket and assemble the potatoes
  16. Slice open, add a couple pads of unsalted butter, and then place slices of brisket on top of potato. I used shredded flat and the topped with a few larger burnt ends
  17. Sprinkle with cheddar cheese then top with your favorite BBQ sauce and Sour Cream! Enjoy!
138 Views | 0 Comments

Loaded Smoked Brisket Potato

INGREDIENTS

  • 1 full packer brisket
  • 4 Large Russet potatoes
  • Course black pepper
  • Meat Church "The Gospel" rub
  • 2 sticks of butter
  • Olive oil
  • Kosher salt
  • Shredded cheddar cheese
  • Sour Cream
  • Your favorite barbecue sauce

INSTRUCTIONS

  1. Start with trimming the brisket
  2. Seasoned heavily with Meat Church “The Gospel” and then course black pepper
  3. Fire up the Yoder Smokers YS640S with a full hopper of Hickory pellets and set the temp to 225°F
  4. Place the brisket on the top cooking shelf with the point toward the smoke stack
  5. Insert a temperature probe in the largest part of the flat
  6. Place a large foil pan on the bottom rack with 2-3 cups of water to keep moisture in the smoker and catch any drippings so no mess!!!
  7. Smoke low and slow for about 8 hours at 225° — don’t touch or peek!
  8. Once your probe(s) read around 160-175° wrap in butcher paper and place back on the smoker
  9. Increase the heat up to 275°F and place the probe back into the flat (I cook until probe tender in the flat, like the consistency of room temperature butter)
  10. Around 210°F should probe tender, and it’s time to remove it from the smoker — but leave the smoker running!
  11. Now let your brisket rest for 2-3 hours.
  12. Now bump the heat up to 325°F on the YS640S
  13. While the brisket is resting prepare 4 large russet potatoes with olive oil and kosher salt
  14. Place potatoes on the smoker until desired doneness (for me it’s around 2 hours)
  15. Once the potatoes are done it’s time to slice up the brisket and assemble the potatoes
  16. Slice open, add a couple pads of unsalted butter, and then place slices of brisket on top of potato. I used shredded flat and the topped with a few larger burnt ends
  17. Sprinkle with cheddar cheese then top with your favorite BBQ sauce and Sour Cream! Enjoy!
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