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.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
2.3kg - 4kg
beef brisket, point cut, trimmed
2 tablespoons
yellow mustard
69g - 138g
spice seasoning
¼ cup
prepared sauce
2 - 4 cups
tortilla chips
113g
canned black or pinto beans, drained
113g
corn kernels
240g
Mexican blend shredded cheese
20g
finely chopped red onion
113g
Pico de Gallo or salsa
2 tablespoons
chopped fresh cilantro
50g
sour cream
kosher salt, as desired
ground black pepper, as desired
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.
Coat brisket with mustard on all sides and season with seasoning, salt, and pepper.
2.3kg - 4kg
beef brisket, point cut, trimmed
2 tablespoons
yellow mustard
69g - 138g
spice seasoning
¼ cup
prepared sauce
2 - 4 cups
tortilla chips
113g
canned black or pinto beans, drained
113g
corn kernels
240g
Mexican blend shredded cheese
20g
finely chopped red onion
113g
Pico de Gallo or salsa
2 tablespoons
chopped fresh cilantro
50g
sour cream
kosher salt, as desired
ground black pepper, as desired
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
Step 2 of 8
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.
2.3kg - 4kg
beef brisket, point cut, trimmed
2 tablespoons
yellow mustard
69g - 138g
spice seasoning
¼ cup
prepared sauce
2 - 4 cups
tortilla chips
113g
canned black or pinto beans, drained
113g
corn kernels
240g
Mexican blend shredded cheese
20g
finely chopped red onion
113g
Pico de Gallo or salsa
2 tablespoons
chopped fresh cilantro
50g
sour cream
kosher salt, as desired
ground black pepper, as desired
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
Step 3 of 8
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.
2.3kg - 4kg
beef brisket, point cut, trimmed
2 tablespoons
yellow mustard
69g - 138g
spice seasoning
¼ cup
prepared sauce
2 - 4 cups
tortilla chips
113g
canned black or pinto beans, drained
113g
corn kernels
240g
Mexican blend shredded cheese
20g
finely chopped red onion
113g
Pico de Gallo or salsa
2 tablespoons
chopped fresh cilantro
50g
sour cream
kosher salt, as desired
ground black pepper, as desired
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
Step 4 of 8
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.
2.3kg - 4kg
beef brisket, point cut, trimmed
2 tablespoons
yellow mustard
69g - 138g
spice seasoning
¼ cup
prepared sauce
2 - 4 cups
tortilla chips
113g
canned black or pinto beans, drained
113g
corn kernels
240g
Mexican blend shredded cheese
20g
finely chopped red onion
113g
Pico de Gallo or salsa
2 tablespoons
chopped fresh cilantro
50g
sour cream
kosher salt, as desired
ground black pepper, as desired
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
Step 5 of 8
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.
2.3kg - 4kg
beef brisket, point cut, trimmed
2 tablespoons
yellow mustard
69g - 138g
spice seasoning
¼ cup
prepared sauce
2 - 4 cups
tortilla chips
113g
canned black or pinto beans, drained
113g
corn kernels
240g
Mexican blend shredded cheese
20g
finely chopped red onion
113g
Pico de Gallo or salsa
2 tablespoons
chopped fresh cilantro
50g
sour cream
kosher salt, as desired
ground black pepper, as desired
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
Step 6 of 8
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.
2.3kg - 4kg
beef brisket, point cut, trimmed
2 tablespoons
yellow mustard
69g - 138g
spice seasoning
¼ cup
prepared sauce
2 - 4 cups
tortilla chips
113g
canned black or pinto beans, drained
113g
corn kernels
240g
Mexican blend shredded cheese
20g
finely chopped red onion
113g
Pico de Gallo or salsa
2 tablespoons
chopped fresh cilantro
50g
sour cream
kosher salt, as desired
ground black pepper, as desired
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
Step 7 of 8
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.
2.3kg - 4kg
beef brisket, point cut, trimmed
2 tablespoons
yellow mustard
69g - 138g
spice seasoning
¼ cup
prepared sauce
2 - 4 cups
tortilla chips
113g
canned black or pinto beans, drained
113g
corn kernels
240g
Mexican blend shredded cheese
20g
finely chopped red onion
113g
Pico de Gallo or salsa
2 tablespoons
chopped fresh cilantro
50g
sour cream
kosher salt, as desired
ground black pepper, as desired
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
Step 8 of 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.
