YIELDS: 6 Servings PREP TIME: 15 mins COOK TIME: 10 hrs TOTAL TIME: 10 hrs 15 mins

Kick your nachos up a notch with the addition of slow cooked, smoked, and shredded brisket! You've never tasted nachos like this before!


2 lbs brisket
1 jar banana peppers
15 oz beef broth
3 cloves garlic, minced

Tortilla chips
1 (15 oz) can black beans, rinsed and drained
1 cup chopped tomatoes
½ cup diced onion
2 cups shredded Monterey Jack cheese

Diced avocado
Sour cream

Instant read thermometer
Baking sheet


  1. To prepare the brisket, combine the banana peppers (with juices), beef broth, and minced garlic in a saucepan and simmer over medium-high heat until reduced by about half. Remove from heat and let cool.
  2. Season the brisket generously with salt and pepper.
  3. Inject the brisket with about half of the reduction and refrigerate overnight.
  4. Smoke the brisket for 8-10 hours at 225°F.
  5. Remove from the smoker, double wrap with foil and add the remaining reduction.
  6. Smoke for another 4-5 hours, until the brisket reaches an internal temperature of 205°F.
  7. Remove from the smoker, shred the meat, and set aside.
  8. To make the nachos, preheat oven to 350°F.
  9. Line a large sheet pan with tortilla chips. Top with the shredded brisket, black beans, tomatoes, onions, and cheese.
  10. Bake for 10-15 minutes, until the cheese is melted and bubbly.
  11. Top with cilantro, avocado, and sour cream. Serve immediately.