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Smoked Brisket Nachos

Smoked Brisket Nachos

Smoked Brisket Nachos | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

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

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Yields6 Servings
Prep Time15 minsCook Time10 hrsTotal Time10 hrs 15 mins

Brisket
 2 lbs brisket
 1 jar banana peppers
 15 oz beef broth
 3 cloves garlic, minced
Nachos
 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
Toppings
 cilantro
 diced avocado
 sour cream

Prepare the Brisket
1

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.

Smoke the Brisket
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.

Prepare the Nachos
8

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.

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Ingredients

Brisket
 2 lbs brisket
 1 jar banana peppers
 15 oz beef broth
 3 cloves garlic, minced
Nachos
 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
Toppings
 cilantro
 diced avocado
 sour cream

Directions

Prepare the Brisket
1

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.

Smoke the Brisket
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.

Prepare the Nachos
8

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.

Smoked Brisket Nachos

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