Smoked Brisket With Chorizo-Cheese Fondue

1. Make Brisket Overnight Rub: In a medium bowl, combine all dry ingredients, then generously rub brisket with mixture, sprinkle liquid smoke over the meat and wrap tightly in plastic wrap. Place in pan or container and refrigerate overnight.

2. Bake Brisket: The next day, preheat oven to 230˚F. Loosely wrap entire brisket in heavy-duty foil and place in a baking pan. Bake until internal temperature reaches 210˚F, 8 hours. Let meat rest for 10 minutes, then shred with two forks. Cover with foil to keep warm.

3. Make Chorizo-Cheese Fondue: In a medium pot over medium heat, cook chorizo, onion, and butter until chorizo browns and onions are translucent, stirring occasionally to ensure it doesn’t burn. Add flour, and cook, stirring constantly, 3 to 5 minutes to ensure the flour taste has been cooked out. Add cream, salt, and pepper; bring to a simmer, reduce heat to low, and simmer 8 to 10 minutes, stirring occasionally until mixture thickens and coats the back of a spoon. Stir in hot sauce. Add cheese gradually, stirring until completely melted. Keep warm or reheat before serving.

4. Make Barbecue Drizzle: Combine all ingredients in a small bowl. Refrigerate for at least 1 hour, allowing flavors to incorporate.

5. Make Potato Boats: Preheat oven to 350˚F. Bake potatoes until almost tender, approximately 25 to 30 minutes. Cut potatoes in half lengthwise and scoop out half of the center, creating a boat shape. (Reserve potato pulp for other recipes.) Return potato boats to the oven and bake until golden brown, approximately 10 minutes.

6. Assemble: Place one potato boat on each plate. Fill each boat with shredded beef brisket. Pour 1/4 c. chorizo-cheese fondue sauce over brisket-filled boat. Top with 2 to 3 tbsp. salsa verde and barbecue drizzle.