COOK IT.
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.