Smoked Nachos Recipe Oven Preparation Time: 15 Minutes
Cooking Time: 50 Minutes
Total Time: 1 Hour 5 Minutes
Servings: 5
Beef Nachos Ingredients
- 1 1/2 to 2 lbs Chuck Roast
- 2 tbsp Mustard
- Favorite Beef Rub ( American Prime by Philips Barbeque Co)
- 2 Jalapenos (sliced thin)
- Tortilla chips 1 large bag
- 1 stalk green onion (sliced thin)
- 1 cup queso Blanco
- Nacho cheese 1 cup
- 1 cup shredded cheddar cheese
- Favorite bark beer 1 can
- Aluminum foil
Beef Nachos Instructions
Load, Light, and Set your Masterbuilt Smoker to 250º F.
As smoker comes up to temp, prepare your chuck roast. Generously coat the roast with mustard Then, coat your roast with your favorite beef rub.
Once smoker is up to temp, set the roast in the middle of the smoker on the smoke grates. Let roast smoke until a nice bark begins to form.
Remove roast from smoker once a bark has formed. Set on a double layer of aluminum foil, then pour in half a can of your favorite dark beer along with 1 tbsp of your favorite beef rub. This will be your braising liquid.
Tightly wrap the roast in the aluminum foil & place it back onto smoker.
Raise smoker temperature to 350º F.
Allow roast to cook until internal temp reaches 203º F or fall apart tender. Once roast reaches an internal temperature of 203º F, remove it from smoker and allow the roast to rest.
As the roast rests, prepare your nacho plate.
In an oven-safe tray, spread a layer of tortilla chips [I personally prefer the lime-flavored ones]. Cover
chips with shredded cheese, then pour your queso Blanco and nacho cheese on top.
Set tray into the smoker for 5-10 minutes or until shredded cheese melts.
Remove tray and start applying your toppings, sliced jalapeños, and sliced green onion.
Remove roast from foil container and use two forks to shred roast, then top on nachos chips. Make
sure to save some of the braising liquid to pour over your nachos.
Enjoy.
