Smoked Brisket Nachos Recipe

Warm and shred brisket

Preheat oven to 300°F (150°C). Lightly season the trimmed smoked brisket with kosher salt, black pepper and garlic powder. Place brisket in an oven-safe dish, pour 120 ml beef au jus or broth over and cover tightly with foil. Warm in oven for 45–60 minutes until heated through and fork-tender. Remove from oven, transfer to a cutting board and shred or thinly slice against the grain into bite-sized pieces. Keep juices; reserve 2–3 tablespoons to toss with shredded brisket to keep it moist.

In a small bowl, whisk together mayonnaise, ketchup, hot sauce, apple cider vinegar, smoked paprika, minced garlic and salt until smooth. Taste and adjust heat or tang (add more hot sauce or vinegar as desired). Refrigerate until assembly.

Make a smooth cheese sauce: in a medium saucepan over medium heat melt butter. Whisk in flour and cook 1–2 minutes until lightly golden and bubbling (roux). Gradually whisk in milk to prevent lumps and bring to a gentle simmer, stirring until thickened, 3–4 minutes. Reduce heat to low and stir in cream cheese until melted, then add grated cheddar in batches, stirring until smooth. Stir in mustard, optional hot sauce, salt and pepper. Keep warm on very low heat, stirring occasionally. If sauce thickens, thin with 1–2 tablespoons milk.

Preheat broiler to high (or oven to 425°F/220°C if you prefer baking). Arrange half of the tortilla chips in an even layer on a large ovenproof baking sheet or cast-iron skillet.

Scatter half of the shredded brisket over the chips, drizzle about half of the cheese sauce over the meat and chips, then dot with 1–2 tablespoons of Red Dog sauce (or more to taste). Sprinkle half of the sliced Vidalia onion, half of the chopped tomatoes and half of the pickled jalapeños over the top.

Add the remaining chips on top in a second layer, then repeat with the rest of the brisket, cheese sauce and Red Dog sauce. Finish with remaining onions, tomatoes and jalapeños. If using a broiler: broil 1–2 minutes just until cheese sauce is bubbling and edges of chips show light browning — watch closely to avoid burning. If using oven: bake 5–7 minutes at 425°F until bubbly.

Remove from oven and immediately garnish with chopped cilantro, sliced green onions and a light sprinkle of coarse kosher salt. Serve with lime wedges on the side for squeezing and extra Red Dog sauce on the table.

Notes: Ensure chips are sturdy so they hold the brisket and sauce. Keep any leftover brisket and sauces refrigerated separately for up to 3 days.