Skillet Smoked Burnt Ends Au Gratin Potatoes (Steak & Potatoes)

Do you love meat & cheesy potatoes? Do you love some melty brisket burnt ends? If you answered “yes,” then you’ll love our brisket burnt end twist on steak and potatoes au gratin. Subbing juicy burnt ends for dry, thin cut steak, adding bacon and some OOMPH to a plain Jane potato dish makes it great on one level. The addition of nutmeg to the cream sauce lifts it from the depths of just good old meat and potatoes to a bit of refined bubbly BBQ elegance. This recipe uses our Smokin' Sweetness & H-Town AP Rub which brings the pop of flavor you need.

With the help of our recipe brain trust, aka Momma Mary, we have created a bubbly meat and potato skillet dish sooo gooood, you’ll want to hoard it all for yourself! 

Brisket Point Prep and Cook Time: 3-5 Hours Total
Sauce Mixture Prep Time: 30 Minutes
Smoking/Baking Time: 45 Minutes
Rest Time: 15-20 Minutes

INGREDIENTS:

Beef Brisket Burnt Ends (Substitute is Chuck Roast)
H-Town AP & Smokin' Sweetness
1 Cup Gruyere Cheese
1 Cup Sharp Cheddar Cheese 
1 Cup Swiss Cheese
6 Small to medium sized Potatoes (peeled and cubed into 1/2 inch pieces)
2 Cups Whole milk
1 Cup Heavy Cream
1/4 TSP Nutmeg
8-10 TBS Butter
4 TBS Flour
1 Cup Green Onions (chopped tops & bottoms)
1/2 LB Bacon (chopped and fried)
2 Cloves Minced Garlic
Kosher Sea Salt 
BBQ Sauce 

TOOLS:

Sharp knives
Cutting Board
Sauce Pan
Skillet
Mixing Bowls
Measuring Spoons 
Measuring Cups 
Silicon Spatulas (like these from Thermoworks)
Wire Whisk
Wooden Spoon

METHOD:

1. Smoke a brisket point using our Smokin Sweetness rub to about 200 degrees internal (or poke through tender) then cube, add your favorite BBQ sauce and a few tablespoons of butter then return to a pan, cover and put back on the smoker for 1-2 hours or until they are squishy and melt-in-your-mouth tender! Then set aside while prepping the potatoes.

PRO TIP: You can smoke just the point by itself from the above recipes link. Just cut it off (the last fatty pointed 1/3 of the brisket), trim it up, season it and smoke to about 200 degrees. Then follow step 10 by cubing it up, seasoning with sauce seasoning and butter in a pan, covering and placing back on the smoker for an additional 45 minutes to an hour.)

2. Pre-heat your smoker to 350 degrees.

3. Chop and skillet fry the bacon, then drain on a paper towel lined plate. Set aside. Clean the skillet. (This step can be omitted if you mix raw chopped bacon in at Step 7).

4. In a large saucepan over medium heat, melt 4 tablespoons of butter.

5. Whisk in 4 TBS flour and 1 teaspoon of salt until combined. Cook for about 1 minute  

6. Mix in 2 cups of milk & 1 cup of heavy cream. Stir constantly to not let the cream burn or stick to the bottom of the pot.

7. Stir in half the onion, all of the garlic, all of the bacon and 1/4 TSP nutmeg as well as the H-Town AP to taste.

8. Cook over medium low heat for 5 minutes or until the sauce slightly thickens.

9. Melt a tablespoon of butter in the skillet and brush all sides and the bottom so the finished results of the mixture does not stick too much. 

10. Add a thin layer of potatoes and burnt ends to the skillet, then pour half of the sauce mixture over them. add another layer of potatoes and burnt ends, then the remainder of the sauce. Make sure to scrape the pot with your spatula to get all of the cream out and onto the potatoes.  

11. In a mixing bowl, combine cheese and mix together. 

PRO TIP: Skillet/pan may bubble over while cooking, so you can set it in the smoker on a cookie sheet or a cookie sheet with a wire rack on top to keep from having to clean more drippy mess later.

12. Sprinkle a small handful of cheese on top and smoke for 45 minutes.

13. Remove the potato mixture from the smoker, then cover the top with the rest of the cheese. Put it back onto the smoker for 15-20 minutes or until the top is golden brown.

14. Remove from the smoker and let it cook for about 20-30 minutes.

PRO TIP: You’ll be tempted to dig right in as soon as you take it off the smoker, but be patient. This resting time allows the flavors to continue to meld and the sauce to thicken up a bit. 

15. Sprinkle the rest of the onion on top as a garnish and drizzle with a bit of your favorite BBQ sauce.

15. Scoop onto a plate and enjoy. 

Serves 8-12

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