This Brisket Chili Loaded Baked Potatoes recipe is guaranteed to become one of your favorites. Chef Tom brings together three comfort food classics into one irresistible meal. Smoky brisket & savory chili combined with creamy potatoes and topped with a sweet BBQ sauce makes this an absolute must-try!
WHAT YOU'LL LOVE
- An overnight smoke, then a foil boat finish. Starting the brisket unwrapped at 190°F overnight builds bark slowly, and switching to a foil boat the next morning locks in moisture while it climbs to probe-tender — two distinct phases for two different jobs.
- The brisket's own drippings go straight into the chili. Reserving fat and juices from the cook and stirring them into the chili base means nothing goes to waste, and the chili picks up genuine brisket flavor beyond just the chopped meat itself.
- Potatoes get a tallow-and-butter dip before they ever hit the smoker. Coating the outside in a butter-tallow mixture before seasoning gives the skin a richer, more flavorful crust than a plain oil rub would.
- The potato gets mashed inside its own skin. Loosening and mixing the flesh with butter and cheese right in the shell — rather than scooping it out to a separate bowl — keeps the potato intact as an edible bowl for the chili.
Brisket Chili Loaded Baked Potato
Tom Jackson
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
American
Servings
8
Prep Time
1 hour 5 minutes
Cook Time
1 hour
Calories
1463
This Brisket Chili Loaded Baked Potatoes recipe is guaranteed to become one of your favorites. Chef Tom brings together three comfort food classics into one irresistible meal. Smoky brisket & savory chili combined with creamy potatoes and topped with a sweet BBQ sauce makes this an absolute must-try!
Ingredients
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Creekstone Farms Prime Whole Brisket
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Bear & Burton’s W Sauce (Worcestershire)
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Plowboys BBQ Bovine Bold BBQ Rub
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Cattleman’s Grill Lone Star Texas Brisket Seasoning
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1 red onion, diced
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1 yellow onion, diced
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2 poblanos, diced
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4 cloves garlic, minced
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3 cups Ciao San Marzano Tomatoes, crushed by hand
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2 cans tri-blend beans (black, pinto, kidney)
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1 quart beef stock
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2 tbsp Cattleman’s Grill Road House Steak & Beef Seasoning
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1 tbsp smoked paprika
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1 1/2 lb smoked brisket meat (from above), cubed/chopped
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8 large Russet potatoes
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4 tbsp (2 oz) melted butter
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4 tbsp (2 oz) melted beef tallow
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Jacobsen Salt Co. Kosher Sea Salt
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1 cup unsalted butter
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1 cup Chihuahua cheese, shredded, room temp
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Cattleman’s Grill Lone Star Brisket Rub
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1 cup sharp cheddar, grated
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2 cups sour cream
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1/2 cup fresh chives
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Cattleman’s Grill Pit Fire Hot Sauce
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Blues Hog Smokey Mountain BBQ Sauce
Brisket
Brisket Chili
Baked Potatoes
Toppings
Directions
To make the brisket, first preheat your Yoder Smokers YS1500s Pellet Grill to 190ºF.
Trim brisket. Slather the surface with W Sauce. Season first with a layer of Plowboys BBQ Bovine Bold BBQ Rub, then a layer of Cattleman’s Grill Lone Star Texas Brisket Seasoning. Smoke overnight, about 8-10 hours, unwrapped at 190ºF. In the morning, place the brisket on top of two sheets of foil. Crimp the edges of the foil around the brisket to form a foil boat. Return to the smoker and increase the grill temperature to 250ºF-275ºF. Continue smoking until probe tender and internal temperature of the brisket is around 205ºF. Remove from the smoker and rest brisket for a couple of hours (or overnight in the refrigerator) before slicing/cubing.
When the brisket has rested and cooled, slice about one pound of the brisket into large cubes, and finely chop another half pound.
Set the Yoder Smokers YS1500s Pellet Grill to 425ºF.
For the baked potatoes, first combine the butter and tallow in a sauce pot and melt. Transfer to a bowl (large enough to hold a potato). One by one, dip the potatoes in the mixture, then season the outside with Jacobsen Salt Co. Kosher Sea Salt and place on a sheet pan. Place the potatoes directly on the second shelf of the smoker and cook until probe tender, about 60-90 minutes, depending on the size.
While the potatoes are cooking, make the Brisket Chili. Start by melting 1/4 cup brisket fat (reserved from brisket cook OR store bought beef tallow) in a Lodge Enameled 6 Quart Dutch Oven. Add the onions and peppers and season with Cattleman’s Grill Road House and smoked paprika. Sweat until softened. Add garlic, tomatoes, beans and brisket. Cook, stirring, for two minutes. Add the beef stock and any drippings reserved from the brisket cook. Bring to a simmer. Transfer to the grill. Cook until thickened to desired consistency, about 60-90 minuets.
To build a Brisket Chili Loaded Baked Potato, first slice a potato along the top. Squeeze to open. Loosen the flesh inside with a small spoon, scooping and mixing. Add two tablespoons each of softened butter and chihuahua cheese. Season with Cattleman’s Grill Lone Star Texas Brisket Seasoning. Mix into the flesh of the potato inside the skin, almost like making mashed potatoes. Smooth the mixture into a bowl shape.
Add one cup of Brisket Chili to the potato bowl. Top with desired garnishes; cheddar, sour cream, chives, Cattleman’s Grill Pit Fire Hot Sauce and Blues Hog Smoky Mountain BBQ Sauce.
Recipe Note
Recipe FAQ
Why smoke the brisket unwrapped overnight before switching to a foil boat?
The unwrapped overnight smoke at 190°F builds bark slowly. Moving to a foil boat the next morning locks in moisture for the rest of the cook, letting the brisket finish tender without drying out or losing the bark already developed.
Why add brisket drippings to the chili?
Reserving fat and juices from the smoke and stirring them into the chili base infuses genuine brisket flavor throughout the dish, not just from the chopped meat that's added separately.
Why dip the potatoes in butter and tallow before seasoning?
Coating the skin in a butter-tallow mixture first gives it a richer base to hold the salt and helps develop a more flavorful, crisp exterior than seasoning a dry potato alone.
Why mix the potato flesh in the skin instead of scooping it into a bowl?
Mashing the butter and cheese directly into the flesh while it's still inside the shell keeps the skin intact as a sturdy, edible bowl for holding the chili and toppings.
How do I know the brisket is ready to slice?
Look for both a probe-tender feel and an internal temperature around 205°F — temperature alone isn't enough, since brisket doneness is really about texture.
How indoor-friendly is this recipe?
2 out of 5 — the chili and potato assembly work fine in a home kitchen, but the overnight smoked brisket is central to this dish and genuinely requires an actual smoker.
Recipe Highlights
The overnight-to-foil-boat brisket method: Starting unwrapped for bark, then finishing in a foil boat for moisture, balances two competing goals in one cook.
Reserved drippings in the chili: Stirring brisket fat and juices into the base infuses flavor beyond just the chopped meat.
The butter-tallow potato dip: Coating the skin before seasoning builds a richer base for a crisper, more flavorful exterior.
Mashing inside the skin: Mixing the potato flesh with butter and cheese in place keeps the shell intact as a sturdy bowl for the chili.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8 oz
- per serving
- Calories
- 1463
- Fat
- 95 grams
- Cholesterol
- 253 milligrams
- Sodium
- 2695 milligrams
- Carbs
- 111 grams
- Protein
- 49 grams
