Trash Can Nachos with Chopped Brisket Burnt Ends

We’ve always loved nachos, and we couldn’t be happier that we finally figured out the proper serving size. It isn’t a plate, or even a tray. It’s a trash can. We love how this recipe coats each and every chip with cheesy goodness, with smoky brisket burnt ends and plenty of Bar-B-Q sauce to achieve even the wildest of nacho dreams.


1 whole packer brisket, 12-15 pounds, point and flat separated
Head Country Championship Seasoning, your favorite flavor
Head Country Sauce Bar-B-Q Sauce, your favorite flavor
4 Tbsp. butter
1/2 C. brown sugar
2 C. half and half
1 C. cheddar cheese
1 C. American cheese
Tortilla chips and your favorite nacho toppings


275 degrees F


8 hours


Preheat smoker to 275 degrees F.

Season the point and flat of the brisket liberally with your favorite flavor of Head Country Championship Seasoning.

Smoke the point of the brisket until it reaches an internal temperature of 108 degrees F. Slice the point into 1-inch cubes. Add the cubes to a foil pan and combine with butter, brown sugar, and 1 C. of your favorite flavor of Head Country Bar-B-Q sauce. Wrap the foil pan tightly with foil. Smoke until the cubes are very tender, to an internal temperature of about 203 degrees F, and the sauce is bubbling.

In a small pot over medium heat, bring the half and half to a bare simmer. While whisking, add the cheese until combined. Remove from heat.

Using a large cylinder, layer tortilla chips, brisket, and toppings as high as you like. Dump the cylinder onto a parchment-lined aluminum tray, top with any remaining cheese sauce, additional Bar-B-Q sauce, and your favorite nacho toppings. Enjoy!