These smoked brisket nachos are one of the best party foods around. Using leftover beef brisket and cooked on the grill, this packs in that unmistakable barbecue flavor into every bite. Get the easy barbecue appetizer recipe today.
Nachos are the go-to BBQ party food. Sure, they’re messy. But are is there any other crowd-pleaser that’s on the same level?
Today we’re doing things a bit differently by topping them with leftover brisket and heating up on the grill. Doing this with charcoal and smoke will give us a layer of smokey flavor that’ll be unlike anything you’ve had on nachos before.
Anyone who’s tried our smoked pulled pork nachos will know how doing them barbecue-style elevates them to a whole new level. Exposing them to wood and heat like this gives the meat a deep flavor that’s unlike oven cooking.
Use thick chips. Nacho or tortilla chips come in so many varieties now, but as a rule, try to go for a plain variety that’s thick in shape. This density will mean they’re robust enough to support the brisket and toppings so that they don’t get soggy.
Don’t pile the chips. We want even coverage as much as possible, so make sure you arrange your tortilla chips by spreading them evenly in the base of your pan. This will help the toppings work their magic on a greater number of chips, giving everyone a chance of getting in on that beef goodness.
Rest in aluminum foil. This recipe is best served fresh off the grill, but if you’ve made them ahead of time, wrap the nachos in aluminum foil. This will best retain heat and will help keep them moist should they need to be reheated.
How to make brisket nachos
Pick out a quantity of good-size unbroken chips from a bag of tortilla chips. Top each individually with a smear of warm refried beans across each chip before building upwards.
Toppings should include grated melted cheddar cheese or Monterey Jack. Pickled jalapeño slices, BBQ sauce, red onion, and shreds of smoked brisket.
Arrange the nachos neatly on a cast iron pan and cook at around 375°F (190°C) on the grill. Cook for five to ten minutes, or until the cheese has melted. Transfer to a decorative platter and eat immediately, with salsa or guacamole on the side.
- 1 large bag tortilla chips
- 2-3 cups shredded beef brisket, leftovers or freshly smoked
- ½ cup BBQ sauce
- ½ cup cheddar cheese
- 1 green pepper, sliced
- ½ red onion, thinly sliced
- sour cream
- black beans
- Heat up grill or smoker to 350-450°F. Line a cast iron pan with aluminum foil.
- Spread the tortilla chips out in pan. Avoid stacking them in a pile as much as is possible.
- Top chips with shredded brisket, queso, and seasoned beans.
- Transfer to grill/smoker. Close lid and cook for 5-10 minutes.
- Remove from grill/smoker and add your chosen additional toppings.
- Serve immediately. To keep warm, cover with aluminum foil.
Amount Per Serving: Calories: 689Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 200mgSodium: 640mgCarbohydrates: 30gFiber: 5gSugar: 14gProtein: 64g