Name: Brisket Nachos - Cowboy Kent Rollins
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 10
Ingredients: 4 to 5 pounds brisket; Original Seasoning or your favorite all-purpose seasoning; Kent's Rib Rub or your favorite Rib Rub; 1 cup beef broth; 1 15 oz can ranch style beans drained; 1 15 oz can black beans rinsed and drained; 1 cup Red River Mud BBQ Sauce or your favorite BBQ Sauce, optional; 8 ounces whipped cream cheese chive and onion flavor preferred; 16 ounces shredded smoked gouda cheese; 16 ounces shredded cheddar; ½ to ¾ cup heavy cream; Pickled jalapeno for topping; Pickled okra for topping; Chopped or sliced avocado for topping

Brisket nachos are one of my favorite bar foods. Since this week’s episode at our YouTube channel is about the history of saloons, I figured that this perfect mix of tender, juicy brisket and salty, crisp tortilla chips would be the perfect companion to an ice cold beer. The tradition of the saloon can be found in every bite.

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Smoked Brisket

For the traditional method of smoking a brisket to perfection, check out this recipe or the accompanying video.

I don’t have as much time today to have this out on the smoker all day, so I’m going to share another method that will still have the authentic smoked flavor and tenderness of a perfect brisket, but will save some time.

First, I asked the butcher to trim off the excess fat on the brisket. If you’re trimming it at home, cut off any large areas of fat, leaving a little bit behind for flavor.

About 90 minutes before you’re going to smoke the meat, take it out of the ice box and set it on a cookie sheet. You always want to bring meat to room temperature before smoking to achieve even cooking. Halfway through the 90 minutes, it’s time to season. Season with Original Seasoning and Rib Rub (or your favorite BBQ Seasoning, salt, and pepper). Let the seasoning sit on the brisket for 45 minutes before smoking.

Smoke the brisket over indirect heat for about an hour. For fuel, use a good hardwood lump coal with some hickory chunks for flavor. This is going to give the meat a good smoke bath. In the meantime, begin to preheat the crockpot.

Add the beef broth to the crock pot or your roaster. Add the brisket and cook for about 4-5 hours. Remove the brisket from the crockpot when finished and chop it up to get it ready for nachos.

Three Cheese Brisket Nacho Sauce

Add grated smoked gouda and cheddar cheese to the pot. Add chives & onion flavored cream cheese to the cheese and start to melt over low heat, stirring constantly. When the cheese is melted and beginning to bubble, add the heavy cream. Mix well, until you have the consistency you want to pour over those delicious brisket nachos: smooth enough to drizzle but not enough to make the chips soggy.

Tip: Warm the heavy cream before adding to the melted cheese.

Keep the cheese warm, stirring frequently, until it’s time to serve the nachos.

If you’d like to add beans to your nachos, get a can of black beans and a can of ranch style beans. Drain and rinse the black beans, and drain the ranch style beans but do not rinse. Get them good and hot.

Mix the beans in with the brisket. Optional: Add Red River Mud or your favorite BBQ sauce and toss all together.

Nacho Time!

Spread tortilla chips all over the plate. Top with the brisket/bean mixture, covering most of the chips. Drizzle cheese sauce generously over the meat. Top with pickled jalapenos, pickled okra, or anything else you like. Dig in!

As always, Shannon and I would like to thank you for watching our videos and visiting our website. Please subscribe to our YouTube channel and follow us on Facebook for the latest goings on. Check back every Wednesday at 2:30 for a new video!

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Brisket Nachos - Cowboy Kent Rollins

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Author:

Cowboy Kent Rollins

Servings

Prep Time

30 minutes

Cook Time

6 hours

Brisket Nachos

Cook Mode

Ingredients

4 to 5 pounds brisket
Original Seasoning or your favorite all-purpose seasoning
Kent's Rib Rub or your favorite Rib Rub
1 cup beef broth
1 15 oz can ranch style beans drained
1 15 oz can black beans rinsed and drained
1 cup Red River Mud BBQ Sauce or your favorite BBQ Sauce, optional
8 ounces whipped cream cheese chive and onion flavor preferred
16 ounces shredded smoked gouda cheese
16 ounces shredded cheddar
½ to ¾ cup heavy cream
Pickled jalapeno for topping
Pickled okra for topping
Chopped or sliced avocado for topping

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Directions

Take the brisket out of the fridge about 40 minutes before cooking. Generously season all sides of the brisket with the Original and Mesquite, or your favorite blend and let set for about 30 to 40 minutes.
Preheat the grill to 275 degrees F. and move all the coals to one side for indirect heat. Add a couple chunks of hickory wood for smoke flavor.
Place on the indirect side of the grill/smoker and let cook for about 45 minutes to 1 hour.Turn a slow cooker on high and add the beef broth. Add the brisket and cook for about 4 hours, or until tender.
Alternatively, you can cook this in the oven at 300 degrees. Add the broth to a large pan and add the seasoned brisket, cover with foil and cook for about 3 ½ to 4 hours, or until tender.
In a Dutch oven or soup pot, add the grated cheeses and cream cheese and place over low heat. Stir frequently, until the cheeses begin to melt. Add the cream, a little at a time, and stir until it is mixed well and pourable, or your desired consistency. Set aside and keep warm.
Pour the beans in a saucepan and place them on the grill to warm.Add the brisket and the beans in a bowl and add the bbq sauce, if desired, to taste.To assemble, add a layer of chips to the bottom of a large skillet or sheet pan. Top with brisket, cheese and jalapenos. Repeat with one or two more layers. Finish by topping with okra and avocado. Serve immediately.