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Single brisket stuffed sweet potato topped with cheese and BBQ sauce

Brisket Stuffed Baked Sweet Potatoes

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  • Author: Eric Jones
  • Total Time: 10 hours 5 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


Tender brisket smoked low & slow then generously stuffed into baked sweet potatoes and topped with tangy BBQ sauce, cheddar cheese, chives.


Units Scale
  • 10 lb grass-fed beef brisket
  • 2 tbsp Brown Sugar Bourbon Seasoning
  • 2 tbsp basil flakes
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 2 1/2 tsp sea salt
  • 68 sweet potatoes
  • Sweet Baby Ray’s BBQ Sauce
  • butter, optional
  • shredded sharp cheddar cheese, optional
  • sour cream, optional
  • chives, optional


  1. Preheat a grill or smoker. Add cherry wood, then close the lid until temperatures reach 250 to 275 degrees Fahrenheit.
  2. Season both sides of beef brisket evenly with Brown Sugar Bourbon Seasoning, basil flakes, garlic powder, black pepper, and sea salt. Place the brisket on the side of the grill away from the flame and close to the exhaust fat side down. Close lid.
  3. Smoke for 4 hours. Remove from the heat. Cover the brisket with foil and place it back on the grill for another 4 to 6 hours or until cooked to the desired temperature. Be sure to maintain the same temperature on the grill.
  4. Allow the brisket to rest for 15 minutes.
  5. Slice brisket and chop the desired amount to serve with your sweet potatoes. Set to the side.
  6. For the sweet potatoes, using a fork, poke holes on both sides of the sweet potato. Bake at 425 degrees for 45-50 minutes. Allow sweet potato to cool. Slice open and slightly smash the sweet potato insides with a fork.
  7. Stuff sweet potatoes with chopped brisket and optional butter, cheese, sour cream, chives, and BBQ sauce.


There are two cuts when it comes to brisket. The “point cut” carries most of the marbling and fat and the “flat cut” is more uniform and topped with a thick cap of fat (this keeps the meat moist while smoking). The flat is the cut you normally what you’ll find at your grocer and it makes up a majority of the brisket. If you go for the flat cut, grab the one that’s most uniform in size and that includes the fat cap. This will ensure even cooking throughout.

To achieve the best results, smoke your beef brisket at 250-275 degrees Fahrenheit for ~60 minutes per pound. If your heat is too low it will not render the fat and we want that inedible layer that will result if not rendered properly.

Point your fat in the direction of the heat. If the heat comes from below, place your brisket fat side down.

You’ll want to start smoking your meat without foil. This will give it time to create that nice dark bark on the brisket. At around the halfway mark, you cover your brisket in foil. Wrapping it will help keep it moist and tender and keeps it from drying out.

  • Prep Time: 5 minutes
  • Cook Time: 10 hours
  • Category: BBQ
  • Method: Grill
  • Cuisine: American


  • Calories: 890
  • Sugar: 5.2g
  • Sodium: 213mg
  • Fat: 71.6g
  • Carbohydrates: 3.9g
  • Fiber: 0.6g
  • Protein: 53.7g
  • Cholesterol: 213mg