Brisket Stuffed Baked Sweet Potatoes
Ingredients
The brisket
-
10
lb
grass-fed beef brisket
-
2
tbsp
Brown Sugar Bourbon Seasoning
-
2
tbsp
basil flakes
-
1
tbsp
garlic powder
-
1
tbsp
black pepper
-
2 ½
tsp
sea salt
The sweet potatoes
-
6–8
pieces
sweet potatoes
Optional toppings
-
to taste
Sweet Baby Ray’s BBQ Sauce
-
to taste
butter
-
to taste
shredded sharp cheddar cheese
-
to taste
sour cream
-
to taste
chives
Instructions
- Preheat a grill or smoker to 250-275°F and add cherry wood.
- Season the brisket with the spices and place it on the grill away from the flame, fat side down.
- Smoke the brisket for 4 hours, then cover it with foil and continue smoking for another 4-6 hours until cooked to the desired temperature.
- Let the brisket rest for 15 minutes before slicing and chopping.
- Poke holes in the sweet potatoes and bake them at 425°F for 45-50 minutes.
- Slice open the baked sweet potatoes and slightly mash the insides.
- Stuff the sweet potatoes with chopped brisket and add optional toppings.
Nutrition Facts (estimated)
Servings
8
Calories
890
Total fat
71.6g
Total carbohydrates
3.9g
Total protein
53.7g
Sodium
213mg
Cholesterol
213mg
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