Jul 14 2026
Restaurants›The Iron Horse Grill›Brisket Nachos Recipe

Brisket Nachos Recipe

Inspired by The Iron Horse Grill
Time7h 30m
Serves4

House smoked brisket, queso, jalapeños, sour cream, pico de gallo

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Ingredients

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Brisket

Nachos Toppings

Method

Brisket Preparation

  1. 1

    Season the Brisket

    In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the brisket.

  2. 2

    Smoke the Brisket

    Place the seasoned brisket in a smoker set at 225°F (107°C) and smoke for about 6-8 hours, or until the internal temperature reaches 195°F (90°C). If you do not have a smoker, you can roast the brisket in an oven at the same temperature.

  3. 3

    Rest and Shred

    Once smoked, remove the brisket from the heat, wrap it in foil, and let it rest for at least 30 minutes. After resting, shred the brisket using two forks.

Assembling the Nachos

  1. 4

    Prepare the Queso

    In a saucepan, heat the queso cheese over low heat, stirring occasionally until melted and smooth.

  2. 5

    Layer the Nachos

    On a large serving platter, spread a layer of tortilla chips. Top with a generous amount of shredded brisket, followed by jalapeños, and pour the melted queso cheese over the top.

  3. 6

    Add Final Touches

    Finish the nachos by adding dollops of sour cream and spoonfuls of pico de gallo on top.

  4. 7

    Serve

    Serve the brisket nachos immediately while they are warm and gooey.

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