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Smoked Brisket Nachos

Smoked Brisket Nachos

Crispy homemade chips, smoky chopped brisket, and layers of melty cheese—these nachos from Frank Campanella are built to impress. Finished with fresh toppings and a bold seasoning dust, this is a next-level game day snack that disappears fast.

Prep

30 minutes (plus brisket cook time)

Cook time

15–20 minutes (nachos + chips)

Serves

6–8

Steps

  1. If starting from raw brisket, trim and season generously with salt, pepper, and garlic. Smoke at 225°F for about 10–12 hours, spritzing every couple hours with a mixture of water, soy sauce, and Worcestershire. Cook until the internal temperature reaches ~205°F, then rest before slicing. Chop or shred the fatty point for the nachos.
  2. Cut the corn tortillas into triangles. Fry at 350°F for 3–4 minutes until crispy, then drain and toss with the macho nacho cheese dust.
  3. Layer the chips on a tray or skillet. Top with shredded cheddar and Monterey Jack, chopped brisket, pico de gallo, and jalapeños. Add another light layer of cheese.
  4. Place the nachos on a smoker or grill at 350°F for 5–10 minutes, until the cheese is melted and bubbly.
  5. Remove from heat and finish with scallions, sour cream, and a drizzle of nacho cheese.
  6. Serve immediately and enjoy.

Ingredients:


Nachos

  • 12 oz smoked brisket, chopped 
  • 1 pack yellow corn tortillas 
  • 8 oz mild cheddar cheese, shredded 
  • 8 oz Monterey Jack cheese, shredded 
  • ½ cup pico de gallo 
  • ¼ cup scallions, sliced 
  • 2 jalapeños, sliced 
  • ¼ cup sour cream 
  • ¼ cup nacho cheese 


Macho Nacho Cheese Dust

  • ⅓ cup cheddar cheese powder 
  • 3 TBSP ranch seasoning 
  • 2 TBSP BBQ dry rub

watch recipe video

Smoked Brisket Nachos

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