Smoked Brisket Nachos
Smoked Brisket Nachos
Ingredients
For the Smoked Brisket
- 1 pound brisket, whole, untrimmed
- 1/2 cup dry rub, your favorite, heavy on black pepper, kosher salt, and garlic
- 3 cups water
- 1 cup soy sauce
- 1 cup Worcestershire sauce
- as needed Bear Mountain Gourmet Blend BBQ pellets, or other wood pellets for smoking
For the Nachos
- 12 ounces chopped smoked brisket
- 1 pack yellow corn tortillas
- 8 ounces mild cheddar cheese, grated
- 8 ounces Monterey Jack cheese, grated
- 1/2 cup pico de gallo
- 1/4 cup scallions, sliced
- 2 jalapeños, sliced
- 1/4 cup sour cream
- 1/4 cup nacho cheese sauce
- as needed vegetable oil, for frying
For the Macho Nacho Cheese Dust
- 1/3 cup cheddar cheese powder
- 3 tablespoons ranch seasoning
- 2 tablespoons BBQ dry rub
Instructions
- 1
Trim the brisket, leaving 1/4 inch of fat and removing any hard fat. Shape it aerodynamically. Save the trimmings in a foil pan to smoke alongside for rendered fat/tallow.
⏱️ 15 min
- 2
Season the brisket generously with your favorite dry rub, emphasizing black pepper, kosher salt, and garlic.
⏱️ 5 min
- 3
Preheat your smoker to 225°F. Place the seasoned brisket on the smoker.
⏱️ 15 min•🌡️ 225
- 4
Smoke the brisket for approximately 12 hours, or until the internal temperature reaches about 205°F. Every 2 hours, spritz the brisket with a mixture made of 3 parts water, 1 part soy sauce, and 1 part Worcestershire sauce.
⏱️ 720 min•🌡️ 225
- 5
When the internal temperature of the brisket hits approximately 205°F, pour the rendered fat (from the trimmings in the foil pan) over the brisket. Wrap the brisket in butcher paper and rest it for a few hours.
⏱️ 240 min
- 6
Slice the brisket against the grain. Use the fatty point of the brisket for chopping or shredding, which will be used for the nachos. Set aside 12 ounces of chopped brisket for the nachos.
⏱️ 15 min
- 7
Cut the yellow corn tortillas into triangles.
⏱️ 5 min
- 8
Heat vegetable oil in a large pot or deep fryer to 350°F. Fry the tortilla triangles in batches for 3–4 minutes until they become crispy. Drain the crispy chips on a paper towel-lined plate.
⏱️ 10 min•🌡️ 350
- 9
Prepare the Macho Nacho Cheese Dust by combining 1/3 cup cheddar cheese powder, 3 tablespoons ranch seasoning, and 2 tablespoons BBQ dry rub in a bowl. Toss the drained chips thoroughly with the prepared cheese dust.
⏱️ 5 min
- 10
Preheat your smoker or oven to 350°F. On a baking sheet, create a layer of the dusted chips.
⏱️ 5 min•🌡️ 350
- 11
Top the chips with a layer of freshly grated mild cheddar cheese and Monterey Jack cheese. Distribute the 12 ounces of chopped smoked brisket over the cheese.
⏱️ 5 min
- 12
Add 1/2 cup of pico de gallo and 2 sliced jalapeños. Add another light layer of cheese on top.
⏱️ 5 min
- 13
Return the baking sheet with the layered nachos to the smoker or oven and cook for 5–10 minutes until the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 350
- 14
Remove the melty nachos from the smoker or oven. Top with 1/4 cup of sliced scallions, drizzle with 1/4 cup of sour cream, and then drizzle with 1/4 cup of nacho cheese sauce.
⏱️ 5 min
- 15
Serve immediately and enjoy your Smoked Brisket Nachos!
Kitchen Tools
Nutrition Facts (per serving)
Smoked Brisket Nachos
For the Smoked Brisket
- 1 pound brisket, whole, untrimmed
- 1/2 cup dry rub, your favorite, heavy on black pepper, kosher salt, and garlic
- 3 cups water
- 1 cup soy sauce
- 1 cup Worcestershire sauce
- as needed Bear Mountain Gourmet Blend BBQ pellets, or other wood pellets for smoking
For the Nachos
- 12 ounces chopped smoked brisket
- 1 pack yellow corn tortillas
- 8 ounces mild cheddar cheese, grated
- 8 ounces Monterey Jack cheese, grated
- 1/2 cup pico de gallo
- 1/4 cup scallions, sliced
- 2 jalapeños, sliced
- 1/4 cup sour cream
- 1/4 cup nacho cheese sauce
- as needed vegetable oil, for frying
For the Macho Nacho Cheese Dust
- 1/3 cup cheddar cheese powder
- 3 tablespoons ranch seasoning
- 2 tablespoons BBQ dry rub
Instructions
- 1
Trim the brisket, leaving 1/4 inch of fat and removing any hard fat. Shape it aerodynamically. Save the trimmings in a foil pan to smoke alongside for rendered fat/tallow.
⏱️ 15 min - 2
Season the brisket generously with your favorite dry rub, emphasizing black pepper, kosher salt, and garlic.
⏱️ 5 min - 3
Preheat your smoker to 225°F. Place the seasoned brisket on the smoker.
⏱️ 15 min•🌡️ 225 - 4
Smoke the brisket for approximately 12 hours, or until the internal temperature reaches about 205°F. Every 2 hours, spritz the brisket with a mixture made of 3 parts water, 1 part soy sauce, and 1 part Worcestershire sauce.
⏱️ 720 min•🌡️ 225 - 5
When the internal temperature of the brisket hits approximately 205°F, pour the rendered fat (from the trimmings in the foil pan) over the brisket. Wrap the brisket in butcher paper and rest it for a few hours.
⏱️ 240 min - 6
Slice the brisket against the grain. Use the fatty point of the brisket for chopping or shredding, which will be used for the nachos. Set aside 12 ounces of chopped brisket for the nachos.
⏱️ 15 min - 7
Cut the yellow corn tortillas into triangles.
⏱️ 5 min - 8
Heat vegetable oil in a large pot or deep fryer to 350°F. Fry the tortilla triangles in batches for 3–4 minutes until they become crispy. Drain the crispy chips on a paper towel-lined plate.
⏱️ 10 min•🌡️ 350 - 9
Prepare the Macho Nacho Cheese Dust by combining 1/3 cup cheddar cheese powder, 3 tablespoons ranch seasoning, and 2 tablespoons BBQ dry rub in a bowl. Toss the drained chips thoroughly with the prepared cheese dust.
⏱️ 5 min - 10
Preheat your smoker or oven to 350°F. On a baking sheet, create a layer of the dusted chips.
⏱️ 5 min•🌡️ 350 - 11
Top the chips with a layer of freshly grated mild cheddar cheese and Monterey Jack cheese. Distribute the 12 ounces of chopped smoked brisket over the cheese.
⏱️ 5 min - 12
Add 1/2 cup of pico de gallo and 2 sliced jalapeños. Add another light layer of cheese on top.
⏱️ 5 min - 13
Return the baking sheet with the layered nachos to the smoker or oven and cook for 5–10 minutes until the cheese is melted and bubbly.
⏱️ 10 min•🌡️ 350 - 14
Remove the melty nachos from the smoker or oven. Top with 1/4 cup of sliced scallions, drizzle with 1/4 cup of sour cream, and then drizzle with 1/4 cup of nacho cheese sauce.
⏱️ 5 min - 15
Serve immediately and enjoy your Smoked Brisket Nachos!