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When I make a brisket, I almost always have leftovers. I love it because the brisket freezes really well. All you have to do is vacuum-seal it and throw it in the freezer.. I unthawed a pack of leftover brisket for today’s recipe. With a few additional ingredients and a side dish staple, potatoes, I’m cooking up some delicious Brisket Potato Bombs on my Pellet Grill.
I love using leftovers to make another mouthwatering meal. After all, most of the hard work is already done! Today, I’m starting with some brisket I had in the freezer and using it and a few other ingredients to top some baking potatoes. The dish is going to be a simple, hearty way to feed your family and impress your guests. Let’s get started!
The Ingredients
There’s a complete walkthrough of making this dish in the video and recipe card at the bottom of this post. Here’s a quick tutorial of how I did it.
Shut the front door…these are good! Wow! The Traeger did its job, cooking the potato perfectly. The spices from my rubs really made the flavors stand out, and the brisket was just as good as when it first came off the grill. Wrap it up with butter, sour cream, and melted cheese, and you’ve got one hearty, mouthwatering meal.
One potato per person is enough for a meal. This is top-notch comfort food, 101.
Place leftover potatoes in an airtight container and store them in the fridge for up to 3 days.
Olive oil dispenser, black nitrile gloves, cutting board, large metal pan, cast iron skillet, wooden spoon, whisk
