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Ingredients
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Brisket
Queso
Pico de Gallo
Nacho Assembly
Method
Brisket Preparation
- 1
Prepare the Brisket
Preheat your smoker to 225°F (107°C). Rub the beef brisket with smoked paprika, garlic powder, onion powder, black pepper, salt, and liquid smoke. Place it in the smoker.
- 2
Smoke the Brisket
Smoke the brisket for about 10-12 hours, or until it reaches an internal temperature of 195°F (90°C). Periodically baste it with beef broth to keep it moist.
- 3
Rest and Chop
Once cooked, let the brisket rest for at least 30 minutes before chopping it into bite-sized pieces.
Queso Preparation
- 4
Melt the Cheeses
In a saucepan over medium heat, combine Velveeta cheese, cream cheese, and milk. Stir occasionally until melted and smooth.
- 5
Add Salsa and Jalapeños
Stir in the salsa and chopped jalapeños. Keep the queso warm, stirring occasionally.
Pico de Gallo Preparation
- 6
Combine Ingredients
In a bowl, mix diced tomatoes, onion, cilantro, lime juice, and salt. Adjust seasoning to taste. Let it sit for at least 15 minutes to allow flavors to meld.
Nacho Assembly
- 7
Layer the Nachos
On a large platter or baking sheet, spread out tortilla chips. Evenly distribute the smoked brisket over the chips.
- 8
Add Queso and Pico
Pour the warm queso over the brisket and chips. Top with pico de gallo and sliced jalapeños.
- 9
Garnish and Serve
Garnish with fresh cilantro and serve immediately while warm.