Ingredients:
Brisket Marinated in Claude's Brisket Marinade (5-10 lb well-trimmed brisket)
1 -16 oz. bottle Claude's Western Style BBQ Sauce
For the nacho assembly:
3 cups tortilla chips
1 cup cooked and shredded brisket
¼ cup smoky BBQ sauce
½ cup sharp cheddar cheese
¼ cup blue cheese dressing
chopped tomato and cilantro
sliced black olives and jalapeños
Brisket:
Trim your brisket of all visible fat and marinade in one 16 oz. bottle of Claude's Brisket Marinade for at least 30 minutes, place in a large sheet of tin foil. Cover in Claude's Western Style BBQ Sauce. Wrap foil around brisket and place in a large slow cooker. Cook on low for at least 8 hours. Let rest at least 10 minutes before slicing. Slice against the grain for a tender slice of meat or shred meat with two forks while still warm. Note: If brisket is too large for your slow cooker, cut it into several smaller pieces and wrap it up together.
Nachos:
Grab an oven safe dish, layer first 4 items in order listed.
Heat in a 350F oven until cheese melted. Add remaining items and enjoy.