Smoked Brisket Nachos


Chopped Brisket (cooked)

Chips (store bought or corn tortillas cut and fried crispy)

Refried Beans

Cheddar Cheese

Pico De Gallo:

5 whole Roma tomatoes diced

1/4 large yellow onion diced

1/4 Cilantro minced

1/2 large jalapeno pepper minced

2 tablespoons freshly squeezed lime juice

2 cloves garlic minced

salt to taste


2 avocados

1 small onion finely chopped

1 clove garlic minced

1 ripe tomato chopped

1 lime juiced

salt and pepper to taste



1.Season meat with salt and pepper.

2.Cook to 160 internal temp on smoker.

3.Wrap it up and place it back on smoker until 210 internal temp.

4.Let rest for 1 hour and then chop up.

Pico De Gallo:

1.Mix all ingredients into a bowl and stir.

2.Season with salt to taste.

3.Cover and put in the fridge until ready to serve.


  1. Peel, pit and mash avocados in a bowl.
  2. Stir in onion, garlic, tomatoes, lime juice and salt and pepper to taste.
  3. Season with remaining lime juice and salt and pepper as needed.
  4. Cover and chill for half an hour before serving.

Brisket Nachos:

1.Layer chips in a baking pan.

2.Pile on all of the toppings except for the Pico De Gallo and Guacamole.

3.Place on a grill to melt the cheese.

4.Take off the grill, add Pico De Gallo and Guacamole.

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