Taste the smoky, juicy flavors of Chef Tom's Loaded Brisket Fries! You will pile brisket high atop homemade fries, topped with signature sauces and your favorite toppings. A great recipe for left over brisket.
WHAT YOU'LL LOVE
- Injecting the flat in a grid pattern gets moisture into the leanest part of the brisket before it hits the smoker, at about 1 oz per pound of meat
- Saving half the injection liquid for the foil wrap means one mixed batch does double duty, rather than needing a second batch for the braise
- Building the garlic sauce, cheese sauce, and seasoned fry coating all while the brisket smokes means everything is ready the moment the meat comes off, with no extra downtime
- Coating the fries in a panko-parmesan-rub mixture instead of plain seasoning builds a crisp, cheesy crust that plain salt and pepper wouldn't develop
Loaded Brisket Fries
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
8 hours 3 minutes
Calories
981
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!
Ingredients
- 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
-
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
- Chives
-
Holmes Made Sweet Spicy Dill Pickles
-
Plowboys BBQ Hot Head Habanero BBQ Sauce
For the brisket:
Garlic Sauce:
For the fries:
Cheese Sauce:
Additional toppings:
Directions
- 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 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 Plowboys BBQ Hot Head Habanero BBQ Sauce. Top with chives and diced Holmes Made Sweet Spicy Dill Pickles.
Recipe Note
Recipe FAQ
Why inject the brisket flat in a grid pattern instead of relying on the rub alone?
The flat is the leanest part of the brisket and most prone to drying out over a long smoke. Injecting it in a grid, at about 1 oz per pound, distributes moisture evenly through the meat before it ever hits the smoker.
Why save half the injection liquid for the foil wrap instead of using it all upfront?
Reserving half means the same seasoned mixture works twice — first as an injection, then again as braising liquid once the brisket is wrapped, without needing to mix a second batch.
Why make the garlic sauce, cheese sauce, and fry coating while the brisket is still smoking?
Building all three components during the smoke means everything is ready the moment the brisket comes off and gets chopped, rather than scrambling to finish sauces at the last minute.
Why coat the potato wedges in a panko-parmesan-rub mixture instead of just seasoning them plain?
The breadcrumb-and-cheese coating builds a crisp, browned crust on the fries that plain salt and pepper wouldn't develop on its own.
What internal temperature should the brisket flat actually reach?
This recipe cooks it until it passes 205°F and is probe tender, well above the USDA minimum of 145°F for whole-muscle beef. That higher target is what breaks down the connective tissue for chopping, not a food safety requirement — it clears the safety bar many hours before the cook is actually done.
How indoor-friendly is this recipe?
2 out of 5 — the fries, sauces, and assembly all work fine in a regular oven and stovetop, but the multi-hour smoke that builds the brisket's bark and flavor is difficult to replicate without an actual smoker.
Recipe Highlights
Grid-pattern injection: Distributes moisture through the leanest part of the brisket.
Dual-purpose injection liquid: One batch seasons the meat and later becomes braising liquid.
Parallel sauce-building: All components are ready the moment the brisket is chopped.
Panko-parmesan fry coating: Builds a crisp crust beyond plain seasoning.
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Nutrition
Nutrition
- Nutrition Serving Size
- 10.1 oz
- per serving
- Calories
- 981
- Carbs
- 30 grams
- Protein
- 52 grams
- Fat
- 71 grams
- Sodium
- 1044 milligrams
