BBQ Chopped Beef Baked Sweet Potato

Name: BBQ Chopped Beef Baked Sweet Potato
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 9.54 lb beef brisket; 2 tbsp liquid smoke; 1 cup dark brown sugar; 1/4 cup brisket rub; 1/2 large yellow onion; 2 cups beef broth; 1 cup BBQ sauce; 4 large sweet potatoes; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 1/2 cup butter; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup green onions, chopped; Dill pickle spears, for serving

This BBQ Chopped Beef Baked Sweet Potato combines tender, slow-cooked shredded brisket with liquid smoke and dark brown sugar, served over a fully loaded baked sweet potato for a comforting one-bowl meal.

⚡Slow Cooker

🌍American 🏷️Bbq beef 🏷️Brisket 🏷️Slow cooker 🏷️Baked potato Sweet potato

🏷️

🏷️Loaded baked potato

-0:00

jenmoralesfam04onTikTok

Total

8h 15m

Servings

12

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

-0:00

jenmoralesfam04onTikTok

Ingredients

9.54 lb beef brisket
2 tbsp liquid smoke
1 cup dark brown sugar
1/4 cup brisket rub
1/2 large yellow onion
2 cups beef broth
1 cup BBQ sauce
4 large sweet potatoes
2 tbsp olive oil
salt, to taste
black pepper, to taste
1/2 cup butter
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup green onions, choppedoptional
Dill pickle spears, for servingoptional

16 Ingredients

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Instructions

1
Rub the beef brisket all over with liquid smoke, then generously coat with dark brown sugar and brisket rub.
2
Place the seasoned brisket into the slow cooker. Add half an onion and pour beef broth around the meat.
3
Cover and cook on low for 8-10 hours, or until the brisket is fork-tender.
4
While the brisket cooks, prepare the sweet potatoes. Wash, dry, and pierce them several times with a fork.
5
Rub the potatoes with olive oil and season with salt and pepper. Wrap each potato individually in aluminum foil.
6
Bake the potatoes in a preheated 400°F (200°C) oven for 45-60 minutes, or until soft.
7
Once the brisket is tender, pour your favorite BBQ sauce over the top, cover, and continue to cook for another 30 minutes.
8
Remove the brisket from the slow cooker. Shred the meat using two forks or chop it into small pieces.
9
To assemble, cut open a baked sweet potato and fluff the inside. Top with butter, salt, pepper, and shredded cheddar cheese.
10
Add a dollop of sour cream and a sprinkle of chopped green onions.
11
Pile a generous amount of the chopped BBQ beef on top of the loaded sweet potato.
12
Serve immediately, with a dill pickle spear on the side if desired.

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Tips & Notes

Pro tips

Use a meat thermometer to ensure the brisket reaches at least 190–203°F internal temperature for optimal shredding; don't rely on time alone.
Trim excess fat from the brisket before cooking to control richness, but leave a thin cap to protect the meat and add flavor.
Toast the brisket rub in a dry skillet for 1–2 minutes before applying to deepen the flavor.
Shred the brisket against the grain for maximum tenderness and easier eating.

Substitutions

Beef broth → chicken broth or vegetable broth (will lighten flavor slightly)
Dark brown sugar → light brown sugar or molasses (adjust liquid smoke to balance sweetness)
BBQ sauce → hot sauce, sriracha mayo, or chimichurri (changes flavor profile but complements shredded beef)
Sweet potato → russet potato, Yukon gold, or cauliflower steaks (texture and flavor will differ)

Storage & make-ahead

Store shredded brisket in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop or in a slow cooker with broth to restore moisture.

Equipment

slow cooker · meat thermometer

Common Questions

How long does the brisket need to cook?

Slow cook the brisket until it shreds easily with a fork, typically 8–10 hours on low or 4–5 hours on high, depending on your cooker and brisket size.

Can I make this ahead of time?

Yes. Cook the brisket fully, cool it, and refrigerate for up to 3 days. Reheat gently in a slow cooker or on the stovetop with a splash of broth. Bake sweet potatoes fresh or store baked potatoes in the fridge for 3–4 days.

What cut of beef works best for this recipe?

Beef brisket is ideal due to its marbling and connective tissue, which breaks down during slow cooking into tender, shredded meat. A 9–10 lb brisket is recommended.

Can I use a different BBQ sauce?

Absolutely. Substitute with your favorite BBQ sauce (1 cup); adjust sweetness or smokiness to taste. Spicy, vinegar-based, or mustard sauces all work well.