Recipe courtesy of Green Mesquite BBQ & More

BBQ Stuffed Baker with Chopped Beef

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  • Level: Intermediate
  • Total: 6 hr 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Brisket:

2 tablespoons dried red pepper

2 tablespoons kosher salt 

2 tablespoons sugar 

5 teaspoons ground black pepper

1 small brisket, untrimmed 

Potatoes:

Four 16-ounce baking potatoes

BBQ Sauce:

12 ounces water

8 ounces brown sugar 

6 ounces Worcestershire sauce, such as French's

3 1/2 ounces yellow mustard 

2 1/2 ounces salad oil 

2 teaspoons liquid smoke 

1 ounce lemon juice 

2 tablespoons chili powder 

1 teaspoon ground black pepper 

1 teaspoon onion powder 

One 32-ounce bottle ketchup, such as Heinz

Toppings:

1 bunch green onions

4 ounce sour cream

4 ounces butter 

4 ounces grated Cheddar

Directions

  1. For the brisket: Mix the red pepper, salt, sugar and black pepper together. Sprinkle the brisket. Place on your backyard smoker with mesquite wood (if available, oak will work as well) for approximately 6 hours at 250 degrees F. Make sure the fat is soft (the best way to tell if it is done).
  2. For the potatoes: Wash the potatoes thoroughly and bake in the oven for 45 to 60 minutes at 350 degrees F.
  3. For the BBQ sauce: Mix the water brown sugar, Worcestershire sauce, mustard, oil, liquid smoke, lemon juice, chili powder, pepper and onion powder in a saucepot. Bring this mixture to boil over high heat. Add the ketchup, reduce the heat and simmer for 30 minutes.
  4. When the brisket is done, trim most of the fat and chop it into small cubes. Place it into a bowl and add BBQ sauce to desired consistency.
  5. Chop the green end of the onions into small pieces.
  6. Split open the potatoes and the add sour cream, butter and cheese. Spoon in the BBQ beef and top with chopped green onions.

Cook’s Note

If you do not have a smoker, you can cook the brisket in the oven. You will sacrifice the smoked flavor, but it will still be good. Use the same time and temperature as the smoker.