Beef Brisket Nachos

bbq beef brisket nachos



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

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.

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.


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