One of the best parts about the winter is getting to dip into our stash of vacusealed competition BBQ leftovers.  Most recently, we defrosted a bag of fourth place brisket and whipped up a batch of barbecue nachos as a pre-Super Bowl test run.

While normally we would stick with the oh so awesome pulled pork version found at the Memphis Redbird stadium and elsewhere, today we opted to substitute thinly sliced, slow cooked brisket. 

In an oven proof dish, gently layer the beef slices onto a bed of tortilla chips, add some thinly sliced Vidalia onion, slices of roasted Serrano chiles, a dusting of your favorite dry rub such as Obie-Cue's Big Bull's Texas Brisket Rub, a drizzle of sauce (we used Rufus Teague Meat Sauce), and a heaping handful of grated sharp cheddar or Monterey jack cheese.  Heat at 375 degrees for approximately 20 minutes and serve immediately.





- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)