Directions
- Preheat your grill or smoker to 350°F
- Place clean potatoes into a bowl, poke small holes in the potatoes with a knife, and coat lightly with vegetable oil. Then toss in our Pit Boss GSP Rub (or garlic, salt, and pepper), making sure to coat evenly.
- Next, set the potatoes on the middle grates of your smoker. Cook for 45-50 minutes or until a toothpick can easily pierce through the potato.
- Meanwhile, heat up your leftover brisket. Set your brisket in an aluminum pan, then reheat in your smoker for 20 minutes, or until an internal temperature of 165°F. Pro Tip: reheat your brisket with BBQ sauce for an extra juicy brisket - we suggest Pit Boss Kansas City Maple & Molasses BBQ Sauce.
- Remove your potatoes and reheated brisket from your smoker and let everything rest for 10-15 mins. Then, with a sharp knife, slice through the middle of the potato - Be sure not to cut all the way through the potatoes.
- Now for the toppings: we chose to top these potatoes with sour cream, Pit Boss Bold Burger Rub, smoked brisket, freshly grated cheese, and chopped parsley.
