Recipe courtesy of Green Mesquite BBQ & More
BBQ Stuffed Baker with Chopped Beef
- Level: Intermediate
- Yield: 4 servings
- Total: 6 hr 30 min
- Active: 30 min
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
- 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).
- For the potatoes: Wash the potatoes thoroughly and bake in the oven for 45 to 60 minutes at 350 degrees F.
- 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.
- 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.
- Chop the green end of the onions into small pieces.
- 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.