The Big Game

Slow Smoked Beer Brisket Nachos


  • 5 pounds Chef's Line® Slow Smoked Beer Brisket
  • 24 cups tri color tortilla chips
  • 2 pounds Chef's Line Guacamole
  • 2 each jalapeños
  • 1 pack Molly's Kitchen® Beer & Cheese Dip Sauce
  • 1 cup Glenview Farms® Cotija Cheese
  • 1 bunch cilantro


Reheat fully cooked beer brisket in pouch. Reserve liquid from cooking bag and slice/shred brisket for nachos. Steep brisket in reserved liquid. Portion 2 ounce servings per order, to be reheated at service if desired. 

Heat beer & cheese sauce in pouch. Portion 2 ounce servings per order to be reheated at service if desired. Yield: 24, 8 ounces per person.

Assemble Nachos. Place chips on oven-safe vessel, such as 1/4 sheet pan or iron skillet. 

  • 1 cup tortilla chips 
  • 2 ounces portion shred brisket
  • 2 ounces beer & cheese sauce 

Place in salamander or broiler to heat cheese and brisket. 

Top with:

  • 1 tablespoon guacamole 
  • 1 tablespoon jalapeños 
  • 1 teaspoon Cotija cheese crumbles 
  • 1 tablespoon cilantro