This smoked beef brisket dish contains slowly cooked and tender meat with a strong smoky taste. The juicy brisket is served over soft, fluffy baked potatoes, making a comforting and well-balanced meal.
Here in this blog, you’ll find the Smokingrills’ techniques to make this dish, with very simple and easy to follow instructions for home cooks. New to meat smoking or you simply want a reliable recipe, the post offers practical advice, which will enable you to get a tender but full of flavor brisket and flawlessly baked sides.
Ingredients (serves 8–10)
- Whole beef brisket (10–12 lb)
- Coarse salt, coarse pepper, or BBQ rub
- Wood chips (hickory, oak, or post oak)
- Baking potatoes (8–10 russets)
- Olive oil, butter, sour cream, cheese, bacon bits, chives
Tools used
You use key tools from Amazon to follow the Smokingrill’s guidance:
These tools let you cook and serve brilliantly.
Step-by-step instructions
1. Trim and season brisket
Trim the brisket, but leave about 1/4 inch fat on top to ensure that it stays moist and tasty in the process of smoking. Just sprinkle with simple rub or salt and pepper to bring out the natural flavor of the beef. Allow to rest 30 minutes to allow seasoning to be absorbed.
This prevents this step of preparing the meat to be cooked and absorb flavor without making it too complicated in line with the simple procedure of the Smokingrills.
2. Prepare baked potatoes
Clean and dry the potatoes thoroughly and rub them with olive oil in order to make the skin crisp when smoking. Add salt to the potatoes, and wrap each potato in foil.
Put the potatoes to be smoked in the smoker together with the brisket. They will be cooked slowly and will take in the smoky taste and become tender on the inside.
3. Preheat smoker
Preheat your grill or smoker to a constant 225-250 o F (107-121 o C). Add wood chips such as hickory/fruitwoods to ensure the meat is smoked in clean thin smoke that will not overwhelm the meat.
Constant temperature is essential to low-and-slow cooking, which tends to loosen connective tissue in the brisket to become tender.
4. Smoke brisket
Place the brisket fat-side on the grate and place a thermometer probe in the thickest part. Smoke the brisket until it reaches 160 165 o F, typically an hour per pound.
It is a slow way to melt connective tissue and add smoke flavor thus creating tender and juicy meat.
5. Wrap and finish
When the brisket reaches 165 0 F, foil or butcher paper It should be tightly wrapped to trap moisture and forced through the temperature stall. Cook until it reaches 200-205o F.
Take off and leave to rest 1-2 hours, to redistribute juices, then cut across-the-grain to achieve the best texture.
Serving suggestions
- Put brisket in slices on a board or a platter.
- Eat brisket potatoes that are baked alongside meat.
- Prepare a bake potato toppings bar of butter, sour cream, cheese, bacon,and chives.
- Allow the visitors to create their loaded sides.
- To add a delicious touch, cook potato slices which are left over briefly making grilled potatoes.
- The baked potato bar assists the guests in creating their favorites in the family.
Final thoughts
This baked potato recipe that provides a tender and juicy meat and baked potatoes that are cooked to perfection. brisket with foil wrapped baked potatoes is a classic combination and it is easy to make and convenient. A baked potato toppings bar will add some spice to your meal giving you a range of delicious options to personalize each potato.
Knowing the baked potato calories can aid in controlling the nutrition of your meal. Whichever you prefer to use, either baked potatoes, grilled potatoes, or twice baked potatoes, these sides are so good with a brisket. Once you have smoked, leave the brisket to rest and then eat it with your baked potatoes and a smile.
The Smokingrills offer simple tips that are easy to follow and practical in cooking brisket and baked potato recipes without struggle and effort.
Frequently Asked Questions (FAQs)
Q1: How long do I smoke the brisket?
Smoke about 1¼–1½ hours per pound until internal temperature hits 165 °F, then wrap and finish to 200–205 °F.
Q2: Can I use an oven instead of a smoker?
Yes. Bake brisket at 225–250 °F, wrap when internal hits 165 °F, finish to 200–205 °F.
Q3: How do I know the baked potatoes are done?
Pierce with a fork. If it slides in smoothly, the vegetable is done.
Q4: What toppings work best?
Offer butter, sour cream, cheese, bacon bits, and chives at your bake potato toppings bar.
Q5: How do I reheat leftovers?
Reheat brisket in foil at low heat. Warm baked potatoes in the oven or microwave gently.
