Loaded Brisket Fries
Chef Tom fires up the Yoder Smokers Pellet Grill for some chopped brisket & homemade fries. Piled high with sauces & toppings, it's Loaded Brisket Fries!
- 1 brisket flat
Cattleman’s Grill California Tri-tip Seasoning
- 1 cup beef stock
1/4 cup Kozlik's Dijon Classique
- 1/4 cup Worcestershire sauce
- 1 tbsp butter
- 2 cloves garlic
- 1/2 cup mayo
1 1/2 tsp Kozlik’s Dijon Classique
- 2 lb russet potatoes, peeled, sliced into 1/2” wedges
- 1/2 cup panko
- 1/4 cup parmesan, fine grated
1 tbsp R Butts R Smokin’ R Steak Rub
Saica Sicilian Extra Virgin Olive Oil
- 1/2 cup heavy cream
- 2 oz truffled pecorino
- 2 oz provolone
1 tsp Cattleman’s Grill Pit Fire Hot Sauce
- Caramelized onion
Holmes Made Sweet Spicy Dill Pickles
- Kansas City Cowtown Night of the Living BBQ Sauce
For the brisket:
For the fries:
- Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for smoking.
- To make the injection liquid, combine the beef stock, 1/4 cup Kozlik’s Dijon Classique and Worcestershire sauce in a marinade shaker. Mix well. Set aside 1/2 cup of the liquid and reserve for adding to the foil wrap.
- Fill your pistol grip injector with the injection liquid. Inject the brisket in a grid pattern. The brisket should hold about 1 oz injection per pound of meat.
- Wipe the excess liquid off of the surface of the brisket. Season generously with Cattleman’s Grill California Tri-tip Seasoning.
- Smoke the brisket until a dark red mahogany bark is formed, about 6 hours (160ºF internal).
- While the brisket smokes, make the garlic sauce. Melt the butter over medium-low heat. Grate the garlic on a microplane or minced very fine. Add to the butter. Sauté briefly (30-60 seconds). Remove from heat. Whisk into the mayo and Kozlik’s Dijon Classique. Transfer to a squeeze bottle and store in the refrigerator.
- Place the brisket on two sheets of heavy-duty foil. Pour the reserved 1/2 cup injection liquid over the meat. Wrap tightly in the two sheets of foil. Return to the smoker.
- Continue cooking until a probe inserted into the thickest part of the brisket has little resistance. The internal temperature should be over 205ºF. The brisket will be chopped for the fries, so it’s ok if it’s falling apart at the edges. Remove the brisket from the smoker and rest, wrapped in foil.
- Increase the grill temperature to 425ºF.
Place the potato wedges on a parchment lined sheet pan. Drizzle with Saica Sicilian Extra Virgin Olive Oil. Toss to coat.
- Combine the bread crumbs, parmesan and R Butts R Smokin’ R Steak Rub. Mix. Sprinkle the mixture over the potato wedges. Toss to coat.
- Bake the fries on the main cooking grate until tender and browned, about 30 minutes. Spin halfway through and flip potato wedges to brown evenly.
- While the fries are cooking, make the cheese sauce. Bring the cream to a simmer in a Lodge 8” Cast Iron Skillet. Whisk in cheeses and Pit Fire hot sauce. Cover and hold warm.
- When the brisket has rested at least 30 minutes, chop a portion for the Brisket Fries.
- To assemble the brisket fries, start with the potato wedges. Top with chopped brisket. Add caramelized onion. Drizzle with garlic sauce, cheese sauces and Kansas City Cowtown Night of the Living BBQ Sauce. Top with chives and diced Holmes Made Sweet Spicy Dill Pickles.
You might also enjoy: Brisket Nachos with Smoked Queso
- Serving Size
- 10.1 oz
- per serving
- 30 grams
- 52 grams
- 71 grams
- 1044 milligrams