Brisket Nachos

Season the brisket generously on all sides with brisket rub.

Smoke the brisket on a grill or smoker according to your preferred method until a dark bark forms and the meat is tender.

Once cooked, let the brisket rest, then slice and chop it into bite-sized pieces.

Toss the chopped brisket with your favorite BBQ sauce.

To make the queso, cube the processed cheese, cream cheese, white cheddar, and pepper jack cheese. Add them all to a slow cooker.

Pour the heavy whipping cream over the cheeses.

Add the diced tomatoes, diced jalapeño, and diced onion to the slow cooker.

Sprinkle in the paprika, black pepper, cumin, mustard powder, and seasoned salt.

Stir all the ingredients together to combine.

Cover the slow cooker and cook on low for about 2 hours, stirring occasionally, until the cheese is fully melted and the sauce is smooth.

To assemble, spread a layer of tortilla chips on a large plate or platter.

Generously pour the warm queso over the chips.

Top the cheesy chips with the sauced brisket.

Garnish with sliced green onions and serve immediately.