Easy Brisket Nachos [Smoked BBQ Beef]


These Smoked Brisket Nachos are one of the best party foods. Made from leftover brisket and cooked on the grill, this packet has that individual grilled flavor in every bite. Get the easy barbecue appetizer recipe today.

Smoked Breast Nachos recipe

Nachos are the favorite food for cookouts. Sure, they’re messy. But are there other crowd favorites that are on the same level?

Today we’re going to do things a little differently by brushing them with leftover brisket and heating them on the grill. Doing this with charcoal and smoke gives us a layer of smoky flavor unlike anything you’ve tasted in nachos before.

Anyone who’s tried our Smoked Pulled Pork Nachos will know how grilling takes them to a whole new level. Exposure to wood and heat gives the meat a deep flavor that doesn’t resemble oven cooking.

What are Tejano Nachos?

They say everything is bigger in Texas, and the same goes for their nachos and toppings. Texas nachos are characterized by their layers and layers of delicious toppings. This includes pieces of beef that have been grilled several times, such as steak or brisket. Other ingredients include grilled veggies, cheese sauce, sour cream, various proteins like chicken and shrimp, and of course, jalapenos.

How to reheat breast for nachos

When making brisket nachos, you typically smoke the brisket ahead of time and reheat it when you layer the nachos. The best way to reheat brisket is to cut it up into small pieces and reheat them in a skillet along with onions and jalapeno slices.

If you don’t want to break the pan, wrap the meat in foil and heat in the oven. Covering is important to keep the meat from drying out.

How to Layer Nachos

It’s important to layer the nachos to ensure they all get an even bite with lots of toppings and to avoid soggy fries.

Begin by spreading tortilla chips in an even layer across your pan. Be careful not to overfill the pan. Then add some prize beans and your shredded cheese. You can then add the brisket and your other ingredients.

This layering order keeps the nachos from collapsing and losing their uniform integrity while distributing all the ingredients evenly.

How to make brisket nachos

Pick a large number of whole chips from a bag of tortilla chips. Cover each one individually with a swab warmer bean curd on each chip before building it up.

Toppings should contain shredded melted cheddar or Monterey Jack cheese. Pickled jalapeño slices, BBQ sauce, twisted onions and smoked chicken breast strips.

Carefully place the nachos in a cast iron skillet and cook them on the grill at around 190°C. Cook for five to ten minutes or until the cheese has melted. Place on a decorative plate and eat immediately, with salsa or guacamole on the side.

Decoration page

A plate of just brisket nachos would be very sad. The key to great nachos is stacking them with lots of ingredients. Here’s your guide to the best of the best.

  1. No plate of nachos is complete without cheese. The best cheese for nachos is one that melts easily, like queso blanco. Cheeses with a slightly pungent flavor, like Monterey Jack and young cheddar, help balance out the richness of the other ingredients.
  2. BBQ sauce is another great topping for nachos as it adds a touch of sweetness to this delicious dish.
  3. Finally, top your nachos with a dollop of sour cream. The refreshing taste of sour cream helps balance out the spiciness of the jalapeños and other ingredients.

Quick tips

  1. Use thick chips. Nacho or tortilla chips come in many varieties now, but as a general rule of thumb, try to choose a variety that’s thicker in shape. This density means they are sturdy enough to support the chest and dressings so they don’t get soaked.
  2. Do not stack the tiles. We want as even coverage as possible, so place your tortilla chips so that they spread evenly across the bottom of your pan. This helps the toppings work their magic on more fries and gives everyone a chance to enjoy this meaty treat.
  3. Leave to rest in aluminum foil. This recipe is best served fresh off the grill, but if you made it ahead of time, wrap the nachos in foil. This will retain heat better and help keep them moist in case they need to be reheated.
Smoked Breast Nachos recipe

Frequently Asked Questions

Why did my nachos get soggy?

The common culprit behind soggy nachos is poor stratification. A layer of melted cheese and refried beans protects the tortilla chips from absorbing moisture from the ingredients and becoming mushy.

Smoked Chicken Breast Nachos

The best way to use up leftover smoked brisket. If you love freshly smoked brisket and barbecue, this nachos recipe is perfect for you.
American cuisine
Preparation time 5 minutes
Cooking time 10 minutes
Total time 15 minutes
serving 4
Calories 689 calories
author ben


  • 1 large bag of tortilla chips
  • 2-3 cups leftover shredded or freshly smoked brisket
  • ½ cup barbecue sauce
  • ½ cup cheddar cheese
  • 1 sliced ​​green bell pepper
  • ½ turn onion sliced

Optional covers

  • guacamole
  • Saarrahm
  • sauce
  • black beans


  • Grill or smoker at 350-450°F hot. Cover a cast iron skillet with aluminum foil.
  • Spread the tortilla chips in the pan. Avoid stacking them in a pile as much as possible.
  • Serve fries with shredded brisket, cheese, and seasoned beans.
  • Transfer to the grill/smoker. Close the lid and cook for 5-10 minutes.
  • Remove from grill/smoker and add other ingredients of your choice.
  • Immediate service. Cover with foil to keep warm.


Calories: 689 kcal | Carbohydrates: 30g | Egg white: 64 g | Fat: 33g | Saturated fat: 13g | Polyunsaturated fatty acids: 15 g | Cholesterol: 200mg | Sodium: 640 mg | Fiber: 5g | Sugar : 14g

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