How to Make Loaded Brisket Fries | Ultimate BBQ Side Dish

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still melting well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers creaminess with fewer calories.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can reduce sugar and preservatives.

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: pulled pork

Pulled pork is often less expensive and still flavorful.

Peel and cut 2 pounds of russet potatoes into half-inch wedges.

Coat the potato wedges with olive oil.

Mix together 1/2 cup panko, 1/4 cup fine grated parmesan, and 1 tablespoon butt's steak rub.

Toss the potato wedges in the panko mixture to coat them evenly.

Place the coated potato wedges on a baking sheet in a single layer.

Prepare the brisket by injecting it with a mixture of 1 cup beef stock, 1/4 cup worcestershire sauce, and 1/4 cup cosmics dijon.

Season the brisket with cattleman's grill california tri-tip big steak rub.

Smoke the brisket at 250 degrees until it reaches an internal temperature of about 205 degrees.

Wrap the brisket in foil with some reserved injection liquid and return it to the grill.

Make a garlic aioli by melting 1 tablespoon of unsalted butter and adding 2 cloves of garlic, then mixing with 1/2 cup mayonnaise and 1 1/2 teaspoons cosmics dijon.

Once the brisket is done, slice it and layer it on top of the potato wedges.

Drizzle barbecue sauce over the brisket and potato wedges.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens