Ingredients:

• For the brisket:
  • 2-2.5 lbs. beef brisket
  • ½ T. salt
  • ½ T. fresh-cracked black pepper
  • 1 t. garlic powder
  • ½ t. cumin
  • ½ t. smoked paprika
  • ½ t. chili powder
  • 1 T. canola oil
  • ¼ c. beef broth
  • ¼ c. ketchup
  • 2 T. soy sauce
  • ½ T. apple cider vinegar
  • 1 T. brown sugar
  • 1/3 c. Devils River Bourbon Whiskey
• For the nachos:
  • Tortilla chips
  • 9 oz. bean dip
  • 2-3 c. shredded colby jack cheese (or cheese of your choice)
  • Sliced jalapenos
  • Diced red onion

Directions:

• Preheat oven to 300°.
• Create a rub for the brisket by mixing together the salt, pepper, garlic powder, cumin, paprika, and chili powder in a small bowl. Rub the mix all over the outside of the brisket.
• Heat a Dutch oven or other large, oven-safe pot over medium-high heat. Add the oil to the pan. When hot, sear the brisket on both sides, 3-4 minutes per side.
• In a small bowl, whisk together the broth, ketchup, soy sauce, vinegar, brown sugar, and bourbon whiskey until smooth.
• Once the brisket is seared on both sides, remove it from the pot and set aside. Deglaze the pan by pouring in your liquid mixture and scraping up the fond from the bottom of the pan. Remove the pan from heat, place the brisket back into the pot in the liquid, and put the lid on.
• Place the pot in the oven for around 3 hours, until the meat is tender and can be pulled apart with a fork.
• When the brisket is done, remove the pot from the oven and allow to rest, still covered, for 15-20 minutes. Then, remove the lid and shred the brisket using two forks.
• Once the brisket has been shredded, it’s time to assemble the nachos!
• Preheat the oven to 350°.
• Cover the surface of a large baking sheet with tortilla chips, spreading a small dollop of bean dip on each chip.
• Sprinkle the shredded brisket all over the prepared chips, then do the same with the shredded cheese and the sliced jalapenos.
• Place the sheet in the oven and bake for 8-10 minutes, or until the cheese has just fully melted all over.
• Remove the pan from the oven, sprinkle with the diced onions, and serve!

Recipe created in partnership with The Whimsical Cook.