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Flavorful Smoked BBQ Brisket Burnt End Nachos Supreme

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A smoky, savory, and spicy nacho recipe featuring tender smoked brisket burnt ends caramelized with BBQ sauce, layered over crispy tortilla chips with melted cheese and jalapeños. Perfect for game day or casual gatherings.

Ingredients

Scale
  • 5 lbs beef brisket point cut
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 cup barbecue sauce (Sweet Baby Ray’s preferred)
  • 2 tbsp unsalted butter, cubed
  • 1 tbsp brown sugar
  • 1 large bag (about 12 oz) sturdy tortilla chips
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup pickled jalapeños, sliced
  • 1/4 cup sour cream
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup diced red onions
  • 1 large avocado, diced or sliced

Instructions

  1. Trim excess fat from the brisket point, leaving about 1/4 inch for moisture. Combine kosher salt, black pepper, smoked paprika, and garlic powder. Rub the brisket evenly on all sides. Let it sit at room temperature for about 30 minutes while prepping the smoker.
  2. Preheat smoker to 225°F. Place brisket fat side up and smoke for about 5 hours or until internal temperature reaches 190°F. Use a meat thermometer for accuracy.
  3. Remove brisket and let rest for 30 minutes under foil. Cube into 1-inch pieces to create burnt ends.
  4. Toss burnt end cubes with barbecue sauce, cubed butter, and brown sugar. Transfer to a foil pan and return to smoker at 250°F for 1-2 hours until sticky, caramelized, and tender.
  5. Spread tortilla chips evenly on an oven-safe platter. Scatter caramelized burnt ends over chips. Sprinkle cheddar and Monterey Jack cheeses on top. Add sliced jalapeños and diced red onions.
  6. Place nachos under broiler or in a 375°F oven for 5-7 minutes until cheese bubbles and melts. Watch closely to avoid burning.
  7. Remove from heat and drizzle sour cream on top. Garnish with diced avocado and fresh cilantro. Serve immediately.

Notes

If you don’t have a smoker, use an oven with liquid smoke added to the rub and slow roast at 275°F. Assemble nachos just before serving to avoid sogginess. Use sturdy chips and layer toppings evenly. Butter and brown sugar are key for caramelizing burnt ends. Leftovers can be refrigerated up to 2 days and reheated in the oven to maintain crispness.

Nutrition

Keywords: smoked brisket, burnt ends, nachos, BBQ, game day snack, barbecue, cheesy nachos, spicy, smoky

Find it online: https://crispcraving.com/flavorful-smoked-bbq-brisket-burnt-end-nachos-supreme-recipe-for-the-best-game-day-snack/