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Appetizers & Snacks, Side Dishes

BBQ Smoked Beef Brisket Nachos

  • Prep 5 mins
  • Total
  • Easy
  • Serves 8

These BBQ smoked beef brisket nachos are decadent and delicious! Slow cooked brisket, nestled into cheesy chips topped with all the best nacho toppings. These would be great to serve at your next barbecue cookout.

Allergies

  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 5-9 pounds beef brisket, point cut, trimmed
  • 2 tablespoons yellow mustard
  • 1/2 cup - 1 cup spice seasoning
  • ¼ cup prepared sauce
  • 2 - 4 cups tortilla chips
  • ½ cup canned black or pinto beans, drained
  • 1/2 cup corn kernels
  • 2 cups Mexican blend shredded cheese
  • 1/3 cup finely chopped red onion
  • 1/2 cup Pico de Gallo or salsa
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup sour cream
  • kosher salt, as desired
  • ground black pepper, as desired

Utensils

  • Plastic Wrap
  • Step 1

    Coat brisket with mustard on all sides and season with seasoning, salt, and pepper.

  • Step 2

    Plug thermometer into unit. To install the grill grate, position it flat on top of the heating element and gently press down until it clicks into place. Place the brisket directly on grill, then close the hood. Insert thermometer horizontally into the thickest part of the meat.

  • Step 3

    While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.

  • Step 4

    Turn dial to SMOKER and set thermometer to 250°F. To set the thermometer, select MANUAL and set temperature to 206°F. Select START/STOP to begin cooking (preheating is not needed). Depending on the size and shape of the beef brisket, more time may be needed during the cooking cycle. Use the arrows to the right to add more time.

  • Step 5

    When cooking is complete, turn unit off, remove food from grill, wrap in plastic wrap and let rest for at least 1 hour. Slice the brisket against the grain and brush or serve with sauce of choice.

  • Step 6

    Place tortilla chips directly onto grill plate or into a foil pan. Top the chips with the cheese, beans, corn and 1 to 2 cups cooked brisket, alternating between all ingredients are used, ending with cheese. Close the hood.

  • Step 7

    Turn dial to BROIL and set time to 5 minutes. Select START/STOP to begin cooking (preheating is not needed). Use the arrows to the right to add more time if desired.

  • Step 8

    When cooking is complete, remove nachos and top with Pico de Gallo, onions. Drizzle with desired sauce and finish with the cilantro and sour cream.