Smoked Beef Brisket Nachos

By Todd Martin February 2, 2026 8 mins read 7 Views

The Ultimate Big Green Egg Smoked Beef Brisket Nachos

Hello again and thanks for coming back! This week I am tackling the age-old question of what to do with leftover BBQ, specifically that prize-winning smoked brisket.

If you have followed my previous guides, you know there are many ways to master the brisket. We have covered everything from the turbo style and sous vide methods to the traditional low and slow approach on the Big Green Egg. While a large brisket is the king of the cookout, it often leaves you with a mountain of leftovers.

These Big Green Egg Nachos are the perfect solution. This recipe is one of the easiest ways to repurpose your smoked beef, yet it is easily one of the most satisfying things you will ever eat. By using the ceramic power of the Egg, we get the cheese perfectly melted and the chips toasted while adding an extra layer of subtle smoke to every bite. This is the definitive game day snack or casual weekend lunch.

Now sit back, grab an ice cold Dale’s Pale Ale, and enjoy this recipe for the ultimate Smoked Beef Brisket Nachos.

Step 1: Chop Leftover Brisket

Step 1: Preparing the Brisket for Nacho Dominance

The foundation of any great plate of nachos is the meat-to-chip ratio. Once you have your brisket smoked and rested, the next step is to chop it up into small, bite-sized chunks. You want to avoid large, thick slices here. Instead, aim for cubes roughly a half-inch in size.

Chopping the brisket this way serves two purposes. First, it ensures that every single tortilla chip gets a piece of that rich, smoky beef. Second, it allows the brisket to reheat quickly and evenly without drying out. If you are using leftovers from the fridge, let the chopped meat come up to room temperature for a few minutes before adding it to the chips.

For the best flavor, try to include a mix of the lean flat and the fatty point. Those little “burnt end” pieces from the point add incredible texture and pockets of rendered fat that soak into the chips. Once your meat is prepped, you are ready to start building the layers.

Step 2: Sauce the Chopped Brisket

Once your brisket is chopped, it is time to infuse it with some moisture and a bit of a kick. If your brisket is still warm from the cook, simply toss the cubes in a bowl with your sauce until every piece is well-coated. If you are working with cold leftovers, place the cubed brisket in a pan over medium heat, pour in the sauce, and cook until it is warmed through and the liquid is mostly absorbed into the meat.

Choosing Your Sauce

I originally used Old El Paso Red Enchilada Sauce for this recipe, but since that can occasionally be hard to find or out of stock, you have plenty of other great options to keep this cook on track.

Store-Bought Alternatives: Look for Las Palmas Red Enchilada Sauce or Hatch Red Chili Sauce. Both offer a traditional earthy flavor that pairs perfectly with the fat of the brisket. If you want something with a bit more of a BBQ twist, a thin, vinegar-based sauce mixed with a teaspoon of chili powder also works beautifully.
The DIY Buddha Enchilada Sauce: If you want to make your own from scratch, try this quick “Buddha Blend.” It is richer and more flavorful than anything you will find in a can:
- 2 tablespoons Neutral Oil (like avocado or vegetable oil)
- 2 tablespoons All-Purpose Flour
- 2 tablespoons Chili Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Dried Oregano
- 1 cup Beef Broth (this ties the sauce back to the brisket perfectly)

Instructions: Heat the oil and flour in a pan for one minute to make a light roux. Stir in the spices, then slowly whisk in the beef broth. Simmer for 5 minutes until thickened, then toss with your brisket.

By saucing the meat before it hits the chips, you ensure that the brisket stays juicy even after it goes back onto the Big Green Egg for the final melt.

Step 3: Layering for Success

The secret to world-class nachos is ensuring that no chip is left behind. To achieve this, I recommend using a large cast iron pan. Cast iron is the perfect vessel for the Big Green Egg because it retains heat beautifully and helps crisp the bottom layer of chips while the cheese melts on top.

Start by filling the bottom of the pan with a thick layer of high-quality tortilla chips. Once your base is set, cover the chips with a generous amount of shredded cheese. For the best “cheese pull” and flavor, a blend of Monterey Jack and Sharp Cheddar works best. The Jack provides that creamy, gooey melt, while the Cheddar brings a sharp punch that stands up to the bold brisket.

After the cheese is down, liberally toss your sauced brisket chunks over the top. By placing the meat on top of the cheese, you allow the rendered fat and enchilada sauce to seep down into the chips as it heats up.

Pro Tip: If you are feeling extra hungry, do this in two layers. Do a layer of chips, cheese, and brisket, then repeat the process again. This double-stacking method eliminates the “naked chip” problem and ensures every bite is fully loaded.

Step 4: The Big Green Egg Setup and Bake

While I originally made these in the oven, taking this recipe to the Big Green Egg adds a whole new dimension of flavor. The convection heat of the Egg mimics a professional brick oven, but with that hint of wood-fired smoke that you just cannot get in a kitchen.

The Big Green Egg Setup

You want to set up your Egg for indirect cooking to ensure you don’t burn the bottom of the chips before the cheese has a chance to melt.

Insert the ConvEGGtor: Place the legs facing up.
Add the Stainless Steel Grid: Place it on top of the ConvEGGtor.
Stabilize the Temp: Bring the Egg to a steady 350°F. This temperature is the sweet spot for melting the cheese and getting the chips crispy without scorched edges.

Cooking Instructions

Once your layers are stacked high in the cast iron pan and your Egg is stabilized, place the pan directly onto the center of the cooking grid.

Close the dome and let the nachos bake for about 10 to 15 minutes. Since every Egg runs a little differently, start checking them at the 10-minute mark. You are looking for the cheese to be completely melted and bubbling, with the edges of the tortilla chips just beginning to turn a light golden brown.

The cast iron will hold the heat, ensuring that even after you pull the pan off the grill, the bottom layer of nachos stays warm and crispy while you carry them to the table.

Step 5: The Finish and The Feast

Once the cheese is bubbling and the brisket is sizzling, use heat-resistant gloves to carefully pull the cast iron pan off the Big Green Egg. The beauty of using cast iron is the presentation; you can take it straight from the grill to the table. Just make sure to place it on a sturdy trivet, as that pan will stay hot for a long time.

The Finishing Touches

Now it is time to crown your creation. While the nachos are still steaming, load them up with your favorite condiments. For this cook, we went with the classic “Buddha” lineup:

Homemade Guacamole: Creamy avocado with a squeeze of lime to cut through the richness of the brisket.
Fresh Salsa: Choose a chunky pico de gallo or a smoky roasted salsa to complement the grill flavors.
Pickled Jalapeños: These provide a necessary hit of acid and heat.
Sour Cream: A few dollops help balance the spice of the enchilada sauce.
Fresh Cilantro: A handful of chopped cilantro adds a bright, herbal finish that makes the colors pop.

Serving Your Big Green Egg Nachos

Place the pan in the center of the table and let everyone dig in. These nachos are a “total experience” dish. You get the crunch of the toasted chips, the gooey blend of melted Jack and Cheddar, and the smoky, tender chunks of leftover brisket in every bite.

Pair these with a cold beer and your favorite game on the TV, and you have officially turned your BBQ leftovers into the best seat in the house.