Brisket Spud Recipe

Season brisket

Pat brisket dry with paper towels. Combine kosher salt, black pepper, smoked paprika, and garlic powder. Rub mixture evenly over all sides of the brisket and let sit at room temperature for 30 minutes (or refrigerate up to overnight and bring to room temp before cooking).

Sear brisket

Preheat oven to 300°F (150°C). In a heavy ovenproof skillet or Dutch oven over medium-high heat, add vegetable oil and heat until shimmering. Sear brisket 3–4 minutes per side until brown and crusted. Remove brisket to a plate.

Braise brisket

Deglaze the pan with 1 cup beef broth and 1 tsp Worcestershire sauce, scraping up browned bits. Return brisket to the pan, cover tightly with lid or foil, and place in the preheated oven. Braise until fork-tender, about 2 to 2.5 hours for a 2 lb brisket (time will vary by thickness). Check at 90 minutes and add a splash of broth if pan looks dry.

Rest and shred

Remove brisket from oven and let rest, covered, 15–20 minutes. Using two forks, shred brisket into bite-sized pieces. Reserve any braising liquid; skim fat and keep 2–3 tablespoons of the juice to mix with shredded meat for moistness. Toss shredded brisket with 1/4–1/3 cup barbecue sauce (reserve remaining sauce for serving) and season with salt and pepper to taste.

Prepare and bake potatoes

Preheat oven to 425°F (if not already hot from brisket steps — use whichever step requires higher temp and adjust brisket timing). Scrub potatoes well and dry. Pierce each potato 4–6 times with a fork. Rub skins with 1 tbsp olive oil and 1 tsp kosher salt. Place potatoes directly on oven rack or on a baking sheet and bake until skins are crisp and a skewer or fork slides in easily, about 50–60 minutes depending on size.

Finish potatoes

When potatoes are done, remove from oven and let cool slightly until they can be handled. Make a lengthwise slit on the top of each potato and press ends to open. Fluff the insides with a fork and add 1 tablespoon unsalted butter into each potato, seasoning with a little salt and pepper to taste.

Divide shredded brisket between the four baked potatoes, placing an equal portion on each. Spoon any reserved braising juices or additional barbecue sauce over the meat for moisture and flavor.

Top each potato with a generous sprinkle of grated cheddar (about 3-4 tablespoons per potato). If desired, place potatoes under a broiler for 1–2 minutes to melt cheese — watch closely to avoid burning.

Finish each Brisket Spud with a dollop of sour cream (about 1 tablespoon per potato), sliced scallions, chopped pickled jalapeños for heat, and a drizzle of remaining barbecue sauce. Sprinkle chopped cilantro if using. Adjust salt and pepper to taste.

Serve immediately while hot. Provide extra barbecue sauce and sour cream at the table.