EL PASO STUFFED POTATO

El Paso Stuffed Potato image

Provided by Food Network

Time P1DT7h30m

Yield 1 serving

Number Of Ingredients 22

1 large russet potato
1 tablespoon salted butter
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/3 cup shredded Cheddar
1 tablespoon sour cream
Chopped fresh chives, for sprinkling
1/2 cup Beans, recipe follows
1/4 pound Smoked Brisket, recipe follows
1 Jalapeno Toreado, recipe follows
1/4 cup smoked cubed bacon
1/4 cup chopped white onions
1 quart dry pinto beans
2 tablespoons chili powder
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 whole brisket, preferably prime certified Angus beef
Kosher salt and ground black pepper
10 raw jalapenos
2 cups soy sauce
1/4 cup fresh lime juice
1 medium raw white onion, sliced

Steps:

Prepare a smoker for cooking at 300 degrees F. If you don't have a smoker, an oven may be used.
Rinse potato thoroughly and wrap in aluminum foil. Place in smoker and smoke for 3 hours. Roll potato on the counter to soften. Open and remove foil, then cut a slit down the center of the potato. Layer with butter, salt, pepper, cheese, sour cream, chives, Beans and Brisket and top with Jalapeno Toreado.
Saute bacon and onions in a skillet over medium heat until golden brown; set aside. Place the beans, chili powder, salt, pepper and 2 1/2 quarts water to a small pressure cooker. Add the cooked bacon and onions. Pressure cook according to manufacturer's specifications, 2 hours.
Preheat an offset smoker to 250 degrees F.
Trim brisket. Sprinkle all over with salt and pepper. Cook in smoker until the meat is "floppy" and cooked to 200 degrees F all the way through, 10 to 18 hours. Wrap brisket in butcher paper and continue cooking in the smoker until the internal temperature rises above 200 degrees F, 2 to 6 hours more. Remove from smoker. Let brisket rest for 1 hour. Slice and chop the meat.
Brown jalapenos in a cast-iron skillet on medium-high heat until soft, about 10 minutes. Remove to a bowl. Add soy sauce, lime juice and onions to a separate bowl. Toss jalapenos in marinade and refrigerate overnight.