Brisket Nachos #2
Here we go - Smoker was smelling so yummy today! Brisket Nachos #2. I made a few edits from my other brisket nachos post from April. They are both really good though!
Ingredients:
4.5 pound brisket
Equal amounts of paprika, Hickory bbq seasoning, Chipotle chili pepper seasoning, salt and pepper
2 TBSP brown sugar
1 TBSP liquid smoke
1 TBSP Adobo sauce (from chipotle in adobo can)
Mexican shredded cheese
1 jalepeno, chopped
4 green onions, chopped
4 TBSP adobo sauce (From the chipotle can)
1/2 cup sweet baby rays sauces
2 Rodenbach Belgium beers
4 cups water
1 red onion
2 large bags of tortilla chips
1/2 cup sour cream
1 large bag of mesquite wood chips. Make sure to soak them in water for at least 30 minutes before smoking. Otherwise, you woodchips will burn out much faster than the 30 minute increments and you will lower the heat in the smoker too many times.
5-8 charcoal briquettes with mesquite flavor. Place them around the edge of the smoker lava rocks and wood chips. They will just provide as little extra flavor.
Directions:
Marinade: Drizzle brisket with 3-4 dashes of liquid smoke on each side. Then season brisket with paprika, hickory bbq seasoning, salt, pepper, brown sugar, and chipotle chili pepper. Season liberally. Rub the seasonings in the meat and marinate for at least 1 hour but up to 4 hours.
1. Add 1 beer and 2 cups of water to the smoker water pan. Heat your electric smoker for about 10 minutes. Take the brisket out of the fridge.
2. Put 2 handfuls of woodchips in the bottom of the smoker and add your brisket on the racks. Cover and leave alone for 30 minutes.
3. Every 30 minutes for the next 3 hours, add 2 handfuls of wood chips. Flip the brisket after 1.5 hours and add more water and the other beer to the pan. Cover the smoker as fast as you can each time to keep the heat in.
4. At 3 hours your 4.5 pound brisket will be perfectly done. Take the brisket out of the smoker and let rest for 10 minutes. Slice against the grain of the meat into thin slices. Then cut into 1 inch pieces. 6
5. Cut the red onion, sauté in 1 TBSP canola oil with salt and pepper over low heat. Cook for about 15 minutes. Add 1 TBSP red wine vinegar and continue for 5 more minutes. Drain and reserve for topping.
6. Assemble a thin layer of nachos. Add the brisket pieces, the bbq sauce, then the jalepenos and green onion, red onion and cheese
7. Pop under the broiler for about 5-10 minutes to melt the cheese. Serve right away. You could have more bbq sauce or even sour cream for topping.
Sauce:
1 1/4 cup Sweet Baby Rays original sauce
2 TBSP chipotles in Adobo chopped fine
2 TBSP red wine vinegar
1 TBSP of worsteshire
2 TBSP brown sugar
10 dashes of Tabasco
1 TBSP honey
I am going to have one of my BBQ ready Reds to drink today.
Oberon
Cabernet Sauvignon
Napa Valley, CA
This wine has silky tannins, lingering black cherry flavors, and toasty oak finishing notes. What makes it even tastier is my husband bought it for me. Thanks Baby!
~Julianne
Ingredients:
4.5 pound brisket
Equal amounts of paprika, Hickory bbq seasoning, Chipotle chili pepper seasoning, salt and pepper
2 TBSP brown sugar
1 TBSP liquid smoke
1 TBSP Adobo sauce (from chipotle in adobo can)
Mexican shredded cheese
1 jalepeno, chopped
4 green onions, chopped
4 TBSP adobo sauce (From the chipotle can)
1/2 cup sweet baby rays sauces
2 Rodenbach Belgium beers
4 cups water
1 red onion
2 large bags of tortilla chips
1/2 cup sour cream
1 large bag of mesquite wood chips. Make sure to soak them in water for at least 30 minutes before smoking. Otherwise, you woodchips will burn out much faster than the 30 minute increments and you will lower the heat in the smoker too many times.
5-8 charcoal briquettes with mesquite flavor. Place them around the edge of the smoker lava rocks and wood chips. They will just provide as little extra flavor.
Directions:
Marinade: Drizzle brisket with 3-4 dashes of liquid smoke on each side. Then season brisket with paprika, hickory bbq seasoning, salt, pepper, brown sugar, and chipotle chili pepper. Season liberally. Rub the seasonings in the meat and marinate for at least 1 hour but up to 4 hours.
1. Add 1 beer and 2 cups of water to the smoker water pan. Heat your electric smoker for about 10 minutes. Take the brisket out of the fridge.
2. Put 2 handfuls of woodchips in the bottom of the smoker and add your brisket on the racks. Cover and leave alone for 30 minutes.
3. Every 30 minutes for the next 3 hours, add 2 handfuls of wood chips. Flip the brisket after 1.5 hours and add more water and the other beer to the pan. Cover the smoker as fast as you can each time to keep the heat in.
4. At 3 hours your 4.5 pound brisket will be perfectly done. Take the brisket out of the smoker and let rest for 10 minutes. Slice against the grain of the meat into thin slices. Then cut into 1 inch pieces. 6
5. Cut the red onion, sauté in 1 TBSP canola oil with salt and pepper over low heat. Cook for about 15 minutes. Add 1 TBSP red wine vinegar and continue for 5 more minutes. Drain and reserve for topping.
6. Assemble a thin layer of nachos. Add the brisket pieces, the bbq sauce, then the jalepenos and green onion, red onion and cheese
7. Pop under the broiler for about 5-10 minutes to melt the cheese. Serve right away. You could have more bbq sauce or even sour cream for topping.
Sauce:
1 1/4 cup Sweet Baby Rays original sauce
2 TBSP chipotles in Adobo chopped fine
2 TBSP red wine vinegar
1 TBSP of worsteshire
2 TBSP brown sugar
10 dashes of Tabasco
1 TBSP honey
I am going to have one of my BBQ ready Reds to drink today.
Oberon
Cabernet Sauvignon
Napa Valley, CA
This wine has silky tannins, lingering black cherry flavors, and toasty oak finishing notes. What makes it even tastier is my husband bought it for me. Thanks Baby!
~Julianne
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