Recipe courtesy of Desert Oak Barbecue

El Paso Stuffed Potato

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  • Level: Advanced
  • Total: 1 day 7 hr 30 min (includes resting and chilling time)
  • Active: 1 hr
  • Yield: 1 serving
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1 large russet potato

1 tablespoon salted butter 

1/2 teaspoon kosher salt 

1/2 teaspoon ground black pepper 

1/3 cup shredded Cheddar

1 tablespoon sour cream 

Chopped fresh chives, for sprinkling 

1/2 cup Beans, recipe follows

1/4 pound Smoked Brisket, recipe follows

1 Jalapeno Toreado, recipe follows


1/4 cup smoked cubed bacon

1/4 cup chopped white onions 

1 quart dry pinto beans 

2 tablespoons chili powder 

2 tablespoons kosher salt 

2 tablespoons ground black pepper 


1 whole brisket, preferably prime certified Angus beef

Kosher salt and ground black pepper 

Jalapenos Toreados:

10 raw jalapenos

2 cups soy sauce 

1/4 cup fresh lime juice 

1 medium raw white onion, sliced 


Special equipment:
a smoker; a pressure cooker; an offset smoker; butcher paper
  1. Prepare a smoker for cooking at 300 degrees F. If you don't have a smoker, an oven may be used.
  2. Rinse potato thoroughly and wrap in aluminum foil. Place in smoker and smoke for 3 hours. Roll potato on the counter to soften. Open and remove foil, then cut a slit down the center of the potato. Layer with butter, salt, pepper, cheese, sour cream, chives, Beans and Brisket and top with Jalapeno Toreado.


Yield: 3 quarts
  1. Saute bacon and onions in a skillet over medium heat until golden brown; set aside. Place the beans, chili powder, salt, pepper and 2 1/2 quarts water to a small pressure cooker. Add the cooked bacon and onions. Pressure cook according to manufacturer's specifications, 2 hours.


Yield: 1 brisket
  1. Preheat an offset smoker to 250 degrees F.
  2. Trim brisket. Sprinkle all over with salt and pepper. Cook in smoker until the meat is "floppy" and cooked to 200 degrees F all the way through, 10 to 18 hours. Wrap brisket in butcher paper and continue cooking in the smoker until the internal temperature rises above 200 degrees F, 2 to 6 hours more. Remove from smoker. Let brisket rest for 1 hour. Slice and chop the meat.

Jalapenos Toreados:

Yield: 10 jalapenos
  1. Brown jalapenos in a cast-iron skillet on medium-high heat until soft, about 10 minutes. Remove to a bowl. Add soy sauce, lime juice and onions to a separate bowl. Toss jalapenos in marinade and refrigerate overnight.