If you have leftover Smoked Brisket than you need to use it in these amazing Smoked Brisket Nachos! Crunchy tortilla chips covered with shredded beef brisket, cheese and you favorite toppings! Perfect for an easy dinner or party appetizer.
This recipe for smoked brisket nachos is one of the best ways to repurpose leftover brisket. If we’re not making these nachos, we typically throw leftover brisket meat into a batch of smoked brisket chili. Either way, repurposing this flavorful and tender meat is always a hit!
Leftover brisket nachos are a favorite for game-day parties, but still serve them for dinner too. So whether you’re hosting or you need an easy dinner, this recipe will be a winner. Load it up with all of your favorite toppings and these nachos are just as good, if not better, than your favorite restaurant! There’s nothing quite like a big mound of fresh, hot nachos!
Why You’ll Love Smoked Brisket Nachos
- You can make this recipe in just a little over a half hour. It won’t take long to prep and then you just pop it in the smoker for 30 minutes.
- Smoking nachos gives them a wonderful smoky flavor that is irresistibly delicious! It really is one of the best ways to make a big batch of nachos.
- Clean up is easy when you make smoked brisket nachos. All you’ve got to clean is the pan they were cooked in and any prep tools you may have used. Easy peasy!
Ingredients for Smoked Brisket Nachos Recipe
- Tortilla chips –
- Shredded beef brisket – You can use leftover brisket or freshly smoked, either will work great!
- BBQ sauce – Grab a bottle of your favorite barbecue sauce from the grocery store, or make your own homemade BBQ sauce.
- Shredded cheddar cheese – Any type of cheese will work, but we’ve found that the sharp flavor of cheddar pairs best with the brisket and other toppings.
- Green pepper – Finely chop the green pepper so that each bite will have some!
- Red onion – Feel free to use white onion or yellow onion if you prefer. Whatever you use, finely dice it!
- Pinto beans – Adding pinto beans onto smoked brisket nachos is one of our favorite things. It’s so tasty!
- Green onions – The addition of green onions adds that perfect “something” to the flavor of these nachos.
How to Make Smoked Brisket Nachos
- Begin by preheating the smoker to 250 degrees Fahrenheit.
- Then spread a later of tortilla chips onto a large cast iron skillet or a large sheet pan. Try to avoid stacking them in a pile so that each chip will have toppings.
- Top the chips with shredded brisket, then half of the BBQ sauce, half of the cheese, half of the green pepper, half the red onion and half of the pinto beans.
- Layer with another single layer of chips, then add the rest of the toppings in the same order.
- Transfer the pan to the smoker and close the lid. Cook the smoked brisket nachos for 25-30 minutes, or until the cheese has fully melted.
- Remove the pan of nachos from the smoker and top with chopped green onions and any other toppings you want.
- Serve immediately and enjoy!
Can I make these in the oven?
Yes! Follow the exact same directions, but instead of putting them in the smoker just put the sheet pan in the oven at 350 degrees Fahrenheit for 15-20 minutes or until they are heated through and the cheesy is melted!
Can I store leftover brisket nachos?
While these hearty beef brisket nachos are best fresh, you can store leftovers in an airtight container in the fridge for one to two days. Keep in mind that the longer you store them, the more soggy they will be.
How to Reheat Leftover Nachos
To reheat, transfer to a baking sheet and pop into the oven until all toppings are warm and the chips have crisped back up a bit.
What to Serve with this Brisket Nachos Recipe
Since these are a favorite for game-day, there are tons of hearty appetizers that we like to serve alongside them. Smoked potato skins and smoked pork belly burnt ends are always a hit with guests. Of course, wings are always a great idea too and armadillo eggs always go quickly.
Why are my chips in my nachos soggy?
If you have soggy nacho chips, you may have added too many wet ingredients to your pan. Make sure that you layer the chips in single layers as well so that there aren’t chips that are holding too many toppings.
Toppings for Smoked Brisket Nachos
There are so many tasty topping ideas for these hearty nachos. Here’s a few of our favorites:
- Mexican street corn salad
- sour cream
- pico de gallo
- chopped cilantro
- sliced jalapeno
Pro Tips for the Best Smoked Brisket Nachos
- Try not to use tortilla chips that are really thin or they will likely break under all of the toppings.
- Evenly distribute the BBQ sauce across the nachos so that it does not make the chips soggy.
- If you are making this for your family and everyone likes different toppings, you can make separate personal sized batches in small cast iron skillets. Then everyone can add their own toppings and all the pans can go in the smoker together.
These leftover brisket beef nachos are just the best! What’s not to love about tasty beef and cheese on a bed of crispy chips?
More Smoker Recipes You’ll Love!
- Smoked Pretzels are one of the best snacks ever! Loaded with flavor and incredibly easy to make.
- Smoked Apples have become a fall favorite around our house. They’re not overly sweet and have the most cozy and inviting flavor.
- Looking for more game day food? These Smoked Brats are perfect for game day, parties, and everything in between.
- Smoked Chicken Breasts are extremely versatile and can be used in a variety of different ways. So juicy, tender, and flavorful!
Shop Our Spices
- 12 ounces tortilla chips (1 bag)
- 3 cups shredded beef brisket leftovers or freshly smoked
- ½ cup BBQ sauce
- 2 cups shredded cheddar cheese
- 1 green pepper chopped
- ½ red onion chopped
- 1 cup pinto beans
- 2 green onions chopped
- Preheat the smoker to 250 degrees Fahrenheit.
- Spread a layer of tortilla chips out on a cast iron skillet or large sheet pan. Avoid stacking them in a pile as much as possible.
- Top chips in this order with half the shredded brisket, half the BBQ sauce, half the cheese, half the green pepper, half the red onion, and half the pinto beans.
- Then top with another layer of chips, then repeat step 3.
- Transfer to smoker. Close the lid and cook for 25-30 minutes or until the cheese is melted.
- Remove from the smoker and top with chopped green onion and any additional toppings.
- Serve immediately. To keep warm, cover with aluminum foil.