Brisket Nachos

Start off by setting up your smoker or oven to cook at 220 degrees. Trim the brisket by removing any unnecessary fat or silver skin, and rounding off the edges for even cooking. Use a light coating of mustard for a binder and season generously with a Bbq rub made up of mainly salt and pepper.

Next place the seasoned brisket on your smoker or in the oven and cook until the bark is set and the color you want is achieved. This usually happens around the 160F to 175F degree range.

Once removed wrap in butchers paper. You can add some of the drippings from the brisket if you like. Place back on the smoker or in the oven to finish cooking. Cook until an internal temperature of 203F-205F degrees has been reached. Let the brisket cool slightly, then wrap in a towel and place in a cooler to rest.

While the brisket rests, make the Crema by combining all ingredients (Mexican Crema, Chipotle Peppers, adobo sauce, lime juice, fresh cilantro, salt, sugar) in a blender, food processor, or a jar with a hand blender. Set in the fridge for flavors to combine.

Once the brisket has rested an hour or so, go ahead and unwrap, slice, and chop.

Next, heat up the Pancho’s cheese dip using the directions given. Lay down the tortilla chips and pour a generous amount of dip over them. Next the brisket, followed by the jalapeños, onion, cilantro, and Chipotle lime crema. All that’s left to do is dig in and enjoy!