BBQ Baked Potato

Brought to you by Operation BBQ Relief

1 XL	Idaho Potato
1/4 tsp	Kosher Salt
1 Tbsp	Butter
2 Tbsp	Shredded Cheddar Cheese
2 Tbsp	Shredded Monterey Jack Cheese
2 Tbsp	Sliced Green Onions
2 Tbsp	Bacon Bits
4 Tbsp	Chopped BBQ Brisket, heated
1 Tbsp	Sour Cream
1/2 tsp	Operation BBQ Relief Sweet & Smoky Rub

Preheat grill to medium-high, 350ºF. Set for indirect grilling.
Wash and dry the Idaho potato.
Set the potato on a cutting board. Using a fork, pierce the top of the potato a few times on the top of the potato.
Wrap the potato in aluminum foil. Place on indirect side of the grill and close the lid.
Cook the potato for approximately 1-2 hours, depending on size, or until the potato becomes soft.
Remove the potato from the grill and remove the foil.
Using a knife, cut a slit in the top of the potato, lengthwise and pinch the ends to plump up the potato.
Using a spoon, remove a little of the inside of the potato to make room for the filling.
Sprinkle the inside of the potato with salt, place the butter on top of the salt.
Sprinkle in half the amounts of shredded cheddar, shredded jack, sliced green onions, bacon bits and heated brisket in layers pressing into the potato.
Sprinkle the remaining amounts of shredded cheddar, shredded jack, sliced green onions, bacon bits and heated brisket in layers, mounding the potato.
Place a dollop of sour cream on the top center of the potato and garnish with Operation BBQ Relief Sweet & Smoky Rub.
Serve and enjoy.