Brisket loaded fries is one of our favorite dishes from a local takeout! I thought it would be nice to recreate it at home. Personally, I’m not a HUGE fan of barbeque sauce. Yes, I just said that. There is one exception, and that is my homemade sauce. It’s really easy to whip together and it’s really really good. So I take homemade BBQ, pour it over a brisket, and serve that all with a big pile of fries… I’m in!!! YOU?!
What’s in the brisket loaded fries?
- Second cut brisket– Please do me a favor and use a good quality piece of meat with some fat running through it. It’s what separates tough chewy meat from soft pull apart deliciousness.
- Homemade BBQ– Okay let’s be real. Of course you can use your favorite store bought sauce. But….if my sauce is good enough to make me actually enjoy eating BBQ sauce, then this is worth a shot…don’t you think?
- Fries– My favorite fries for this recipe is the McCain 5 minute fries. Cook them according to package directions and you’ll get a nice crispy fry that adds great texture to this dish.
- Pico de gallo– A nice fresh salsa that brings so much vibrancy to the dish, please don’t skip this!!
- Truffle aioli– Try my homemade truffle aioli. It’s only got a few ingredients and it’s the perfect match for fries.
How to make the brisket
Start by seasoning preparing the BBQ sauce if you don’t have it made already. Then, season the brisket with salt, pepper, and garlic power. Then simply pour over the homemade BBQ sauce and bake.
When the brisket is in the oven…
Anytime while the brisket is baking, prepare the pico de gallo and truffle aioli. The fries will go in once the brisket is out of the oven, because they only take 5 minutes!
How to make this ahead:
You can prepare everything ahead of time, then bake off the fries right before serving time. The brisket and pico de gallo will last 3-4 days in the fridge, and the sauces up to two weeks.
When to serve brisket loaded fries
They make a great main dish for dinner or a fun appetizer/side dish for when you have a lot of people to feed! You can also bake this on 325 F for 45 minutes per pound and cool and slice the next day.
Other cuts of meat
Second cut brisket is my first choice, but after that I would suggest chuck roast.
Brisket Loaded Fries
- 3-4 lb 2nd cut brisket
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup homemade BBQ sauce
- Pico de gallo for serving
- Truffle aioli for serving
- 5 minute fries for serving
Homemade BBQ Sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup molasses
- 2 Tbsp red wine vinegar
- 1 Tbsp yellow mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp dry mustard powder
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1 Tbsp liquid smoke
- 1 15 oz can of tomato sauce
- Combine all the ingredients together in a pot on the stove top. Simmer for 15-20 minutes, stirring occasionally until thickened. Cool and store in the fridge for up to 2 weeks in an airtight container.
- Preheat oven to 325F.
- Season the brisket with salt, garlic powder, and pepper.
- Pour BBQ sauce over the brisket. Bake for 3-4 hours .Check on it from time to time and add a little more BBQ sauce if needed. Bake until soft and the meat easily shreds with a fork. (Alternatively you can make this in a slow cooker. Cook on low for 6-8 hours)
- While the brisket is baking, prepare the pico de gallo and the truffle aioli.
- When the brisket is ready, remove it from the oven. Turn the oven up to 450 F.
- Bake the fries for 5 minutes. While the fries are baking, pull the beef.
- Assemble with fries, pulled beef, pico de gallo and drizzle with truffle mayo. Enjoy!
Have you tried this recipe?
I’d love to hear what you think, please leave a comment below!