Smoky BBQ Beef Burnt End Baked Potatoes

• 4 large russet potatoes
• 1.5 lbs beef brisket, cut into burnt ends
• 1/2 cup BBQ sauce
• 1/4 cup apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp olive oil
• 1/4 cup melted butter
• 1/2 cup shredded cheddar cheese
• 2 green onions, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Pierce potatoes with a fork and bake directly on oven rack for 45 minutes or until tender.
3. 3 In a bowl, toss beef with apple cider vinegar, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
4. 4 Heat olive oil in an oven-safe skillet, sear beef until browned, then cover and bake in oven for 30 minutes.
5. 5 Add BBQ sauce to skillet, stir to coat beef, and bake another 15 minutes.
6. 6 Slice potatoes in half lengthwise, scoop out centers, and brush insides with melted butter.
7. 7 Fill potato skins with beef burnt ends and top with shredded cheese.
8. 8 Return potatoes to oven until cheese is melted and bubbly.
9. 9 Garnish with chopped green onions before serving.

Equipment

• Oven
• Skillet
• Baking sheet

Variations

• Add a dollop of sour cream or a sprinkle of bacon bits for extra richness.
• Swap cheddar for blue cheese for a tangy twist.

Substitutions

• If brisket is unavailable, use beef chuck roast cut into chunks.
• Substitute BBQ sauce with a homemade version if preferred.

Pairings

• Coleslaw
• Cornbread
• Pickled vegetables

Nutrition

Tips

• For extra smoky flavor, use smoked paprika.
• Leftovers can be stored in the fridge for up to 3 days.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of coleslaw for a classic BBQ meal.
• Pair with a crisp lager or a glass of zinfandel.

FAQ