Brisket Nachos
A Texas-style game-day crowd-pleaser. Loaded nachos topped with chopped smoked brisket, melted cheese, jalapeños, and a BBQ sauce drizzle. From fridge to table in under 15 minutes.
Ingredients
- 2–3 cups leftover smoked brisket, chopped
- 8 oz sturdy kettle-cooked tortilla chips (about 4 cups)
- 2 cups shredded cheese (sharp cheddar and Monterey Jack blend)
- 1/4 cup pickled jalapeño slices (adjust to taste)
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/4 cup BBQ sauce (for drizzle)
- 1/4 cup green onions, thinly sliced
- 2 tablespoons fresh cilantro (optional)
Instructions
Preheat the Broiler
Set your oven's broiler to high (about 500°F) and line a large rimmed sheet pan with foil for easy cleanup.
Layer the Base
Spread the tortilla chips in an even single layer on the pan. Sprinkle the chopped brisket evenly over the chips.
Add Cheese and Jalapeños
Generously shower the cheese blend over the meat and chips; the cheese should completely cover the surface for that gooey melt. Scatter the jalapeño slices on top. For maximum coverage, add a second layer of chips, brisket, and cheese.
Broil
Place the pan on the upper rack, about 4–6 inches from the heat source. Broil for 3–5 minutes, watching closely. The cheese should melt, bubble, and turn a light golden brown. It goes from perfect to burnt fast under the broiler.
Drizzle and Top
Remove the pan and immediately drizzle the BBQ sauce over the hot nachos; the heat helps the sauce seep into the chips and brisket. Dot with sour cream and guacamole. Sprinkle green onions and cilantro. Serve directly from the sheet pan; nachos wait for no one.
Pitmaster Notes from Bill
- If your leftovers are thick-cut, toss them quickly in a hot skillet with a splash of beef broth before adding to the chips. This prevents a cold core and keeps the meat tender.
- Sturdy kettle-cooked chips hold up better under the weight of meat and cheese. Thin corn chips become soggy fast.
- Mixing sharp cheddar with milder Monterey Jack gives you meltability and that classic Texas bite. The cheddar brings flavor, the Jack brings the stretch.
Old No.2 Brisket Rub
Robust formula for brisket and pork butts. More spice, larger pieces, less sugar. One 2lb bag seasons ~30 lbs of meat.
Shop Old No.2 Brisket Rub →
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