Serves 1
Directions
- 1Cube a well-marbled chuck roast.
- 2Use Bachan's Japanese BBQ sauce as a binder.
- 3Season the beef with salt, pepper, garlic, and a barbecue rub.
- 4Place the seasoned beef on the smoker at 225°F.
- 5Spritz the beef with Doctor Pepper every hour.
- 6Once the beef reaches 165°F internal temperature, place it in an aluminum pan with butter and Bachan's Japanese BBQ sauce.
- 7Cover the pan with aluminum foil and put it back on the smoker.
- 8Bake a potato.
- 9Scoop out the inside of the potato into a bowl.
- 10Add butter, jalapeño, cheddar cheese, salt, pepper, garlic, and ranch dressing to the potato mixture.
- 11Mix the potato mixture well.
- 12Stuff the potato mixture back into the potato skin and bake for 15 minutes.
- 13Remove the beef from the smoker once it's tender.
- 14Shred the beef.
- 15Assemble the loaded potato with shredded beef, ranch dressing, and green onion.
Ingredients
- chuck roast
- Bachan's Japanese BBQ sauce
- salt
- pepper
- garlic
- barbecue rub
- Doctor Pepper
- butter
- baked potato
- jalapeño
- cheddar cheese
- ranch dressing
- green onion
Equipment
knifecutting boardsmokertongsaluminum panbaking rackbowlspoonspatulaplate
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