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.
Brisket Potato Bombs
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!
- Large Idaho baking potatoes. I like these big boys because they can hold lots of good stuff.
- Olive oil. Any type of oil would work in a pinch, but I think olive oil adds a little more flavor and moisture to recipes.
- Killer Hogs TX Brisket Rub. I never miss a chance to add some Texas-sized flavor and smoke to my meat dishes.
- Butter. Sweet savory goodness is all I’m going to say about butter.
- Onions. Diced onions will give this recipe a delicious bite.
- Heath Riles BBQ Beef Rub. A unique combination of spices come together to create a phenomenal rub for beef, and really everything else, too.
- Leftover brisket. Unthawed and chopped up, brisket will add heartiness and full flavor to this dish.
- Flour. This, with the broth, goes into the sauteed onions for texture and taste.
- Beef broth. Mixing this with flour makes a gravy-like mixture that will be delicious.
- Shredded cheese. Great on almost everything, especially potatoes.
- Green onions. Adds color and flavor as a tasty garnish
The Equipment Setup
- Traeger Grill. I preheated it to 450 degrees F.
- Hickory pellets. Smoky tastiness is on the menu anytime I cook with these pellets.
The Process for Making Brisket Potato Bombs
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.
- Prep the potatoes. After washing my potatoes, I rubbed them down with a few drizzles of olive oil.
- Season them up. I started with my Killer Hogs TX Brisket Rub and sprinkled a light layer all over the outside of each potato.
- Cook the taters. Since they take a while, I went ahead and laid the potatoes directly on the grill grate for an hour and a half to make sure they’d be fully cooked, soft, and delicious.
- Heat the skillet. Since I’ll need a hot skillet later, I put mine on the grill to heat up along with the potatoes.
- Remove the spuds. After 1.5 hours, I removed the potatoes from the grill and let them cool for a few minutes.
- Load up the skillet. I threw a couple pieces of butter and some diced onions, and sprinkled some of my Beef Rub into the hot skillet on the grill. I stirred them with a wooden spoon and let them sautè a little.
- Chop the brisket. I wanted to stuff the potatoes with bite-sized brisket, so I chopped it into small pieces.
- Mix the gravy. I poured the beef broth into the flour and whisked it until it was thoroughly combined with no clumps.
- Add brisket to the skillet. Once the onions were translucent (about 5 minutes of cooking time) I tossed the chopped brisket into the skillet to start warming up. I let it cook for 3-4 minutes, then poured in some beef broth and the flour/broth mixture.
- Check the skillet. It cooked for about 10 minutes before I checked it. The mixture had thickened up into the consistency I wanted. I stirred it a final time and pulled it off the grill.
- Build the bombs. First, I sliced the potatoes down the middle, bunching each one of them up as I went. Then I tore the potato away from the peel with a fork. Once the potatoes were set up good, I added butter, shredded cheese, and sour cream and let it all melt while the potato was still warm.
- Top them with the brisket mixture. The final step was spooning the brisket out of the skillet onto each potato. I filled them as full as I could, because I never skimp on brisket!
- Back on the grill. I tossed a bit more cheese on the very top and stuck the potatoes back on the grill to help everything melt.
- Remove and devour. When I took the taters off the grill, the cheese was gooey and they smelled amazing. I sprinkled some green onion over the top, and they were ready to get gobbled up.
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.
Serving Suggestions for Brisket Potato Bombs
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.
Equipment and Tools
Brisket Potato Bombs on the Traeger Pellet Grill
Get pellet grill (or any smoker) up to 450º, we used Hickory pellets.
Coat baking potatoes with olive oil and Killer Hogs TX Brisket Rub.
Cook potatoes for 1.5 hour on pellet grill. Have your cast iron skillet heating up while potatoes are cooking.
Remove potatoes after 1.5 hours, allow them to be cooling.
Add 2 pads of butter and 1 cup of diced onion to heated cast iron skillet. Season with Heath Riles BBQ Beef Rub. Sauté until translucent, approximately 5 minutes.
Whisk 2 tbsp of all purpose flour and 1/2 cup of beef broth to make "slurry" mixture.
Add chopped brisket to the onions and butter in the cast iron skillet, cook for approximately 3-4 minutes.
Add 1-1.5 cup of beef broth and slurry mixture to skillet.
Cook an additional 10-15 minutes until gravy mixture if formed.
Build your potatoes as you wish! We added mixture to ours with cheese and then put back on the grill to melt the cheese. Add chives if you wish once off of the grill.