Smoking Gun Potato with Smoked Beef Brisket
Source: Country Barbecue Co., Oklahoma State University
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. The baked potato is topped with house-smoked brisket, cheddar and green onions for a hearty, filling dish.
Check out Country Barbecue Co.’s Homemade Mac and Cheese and The Gobbler recipes.
Ingredients
1 large russet potato
4 oz. smoked beef brisket
1/4 tsp. kosher salt
1 tsp. olive or canola oil
1 oz. shredded mild cheddar
1 oz. green onion
1 oz. whipped salted butter
2 oz. barbecue sauce
Steps
1. Heat oven to 350 degrees.
2. Wash potatoes under cool running water. Place on a sheet pan and drizzle with olive oil. Sprinkle with kosher salt and wrap in foil. Bake for 1-2 hours until done.
3. Place cooked potato in a lined plastic basket and split open length-wise. Place butter in middle of potato. Slice 4 ounces of beef from smoked brisket and add to potato.
4. Top with cheddar and green onion. Serve with your favorite barbecue sauce.