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
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!