Smoked Brisket Nachos | Dads That Cook
By Jason Glover
AuthorJason GloverKick your nachos up a notch with the addition of slow cooked, smoked, and shredded brisket! You've never tasted nachos like this before!
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.
Season the brisket generously with salt and pepper.
Inject the brisket with about half of the reduction and refrigerate overnight.
Smoke the brisket for 8-10 hours at 225°F.
Remove from the smoker, double wrap with foil and add the remaining reduction.
Smoke for another 4-5 hours, until the brisket reaches an internal temperature of 205°F.
Remove from the smoker, shred the meat, and set aside.
Preheat oven to 350°F.
Line a large sheet pan with tortilla chips. Top with the shredded brisket, black beans, tomatoes, onions, and cheese.
Bake for 10-15 minutes, until the cheese is melted and bubbly.
Top with cilantro, avocado, and sour cream. Serve immediately.
Ingredients
Directions
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.
Season the brisket generously with salt and pepper.
Inject the brisket with about half of the reduction and refrigerate overnight.
Smoke the brisket for 8-10 hours at 225°F.
Remove from the smoker, double wrap with foil and add the remaining reduction.
Smoke for another 4-5 hours, until the brisket reaches an internal temperature of 205°F.
Remove from the smoker, shred the meat, and set aside.
Preheat oven to 350°F.
Line a large sheet pan with tortilla chips. Top with the shredded brisket, black beans, tomatoes, onions, and cheese.
Bake for 10-15 minutes, until the cheese is melted and bubbly.
Top with cilantro, avocado, and sour cream. Serve immediately.
