Instructions

Preheat the grill or smoker to 225º. You can get your burnt ends, which are the outside portions of the point from a brisket, by making our overnight brisket recipe and saving the burnt ends (https://thegrilldads.com/recipes/overnight-brisket/). Chop them into one-inch cubes and put in a foil pan with the bbq sauce, sugar, honey, butter and vinegar. Mix them around and cover with foil. Put them on the grill for about an hour, or until the burnt ends are heated through and the sauce is sticky. Keep warm. Preheat grill to 375°F. Rub the potatoes in oil and salt and wrap in foil. Cook until tender (about 75 minutes, internal temp of 205º). In a large bowl, mix half of the heavy cream, sour cream, cheese (minus the ¼ cup reserved), garlic powder, onion powder, smoked paprika, salt, and pepper. Cut the potatoes in half, scoop out the potato while keeping the skins in tact, and add them to the bowl. Season with salt and pepper. Add more of the heavy cream if they are dry. Adjust the salt level as needed. Fill the skins with potato mixture and bake indirect in the grill until heated through. Crisp on the skin and come browning on the potato is ideal. Top the potato with burnt ends and garnish with scallions and some shredded cheese.

Pro Tip: Make this a day ahead and reheat—it’s somehow even better the next day. Also, pro move: hit it with a drizzle of BBQ sauce right before serving.