This Brisket Chili Loaded Baked Potatoes recipe is guaranteed to become one of your favorites. Chef Tom brings together three comfort food classics into one irresistible meal. Smoky brisket & savory chili combined with creamy potatoes and topped with a sweet BBQ sauce makes this an absolute must-try!
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**PRODUCTS FEATURED **
YODER SMOKERS YS1500S PELLET GRILL WITH ACS:
CATTLEMAN’S GRILL LONE STAR BRISKET RUB:
PLOWBOYS BBQ BOVINE BOLD RUB:
BEAR & BURTON’S W SAUCE WORCESTERSHIRE SAUCE:
ALL THINGS BARBECUE DIGITAL THERMOMETER:
FINEX 1QT CAST IRON SAUCE POT:
LODGE 6 QUART ENAMELED CAST IRON DUTCH OVEN:
JACOBSEN SALT CO. PURE KOSHER SEA SALT:
CATTLEMAN’S GRILL ROAD HOUSE STEAK AND BEEF RUB:
CIAO DOP CERTIFIED SAN MARZANO TOMATOES:
CATTLEMAN’S GRILL PIT FIRE HOT SAUCE:
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00:00 Intro the recipe
00:44 Prepare the brisket
01:47 Move the brisket to the smoker
03:24 Take the brisket off
05:07 The next day / start ehe potatoes
06:00 Cube up the brisket
07:02 Start your knife work for the chili
07:53 Put together the chili
09:58 Send the chili to the smoker
10:53 Load up the potatoes
12:59 Grab a taste