nachos in skillet on wood board with ingredients standing around

Smoked Brat-chos

Category Smoke Sides Kid Friendly Game Day

Servings 4

Prep Time 20 Minutes

Cook Time 3-3 1/2 Hours

Pit Boss Smoked Brat-chos are the cheesy, smoky appetizer you need for your next backyard barbecue. Layers of Johnsonville brats and Bush's grilling beans make it a filling and flavorful take on the classic snack. Whether you're fueling up for game day or just hanging out, these layered nachos are sure to be a crowd pleaser.

Author:
Pit Boss Kitchen

Ingredients

3 Johnsonville Original Brats

1 Can Bush’s Best Bourbon and Brown Sugar Grilling Beans

1 bunch of cilantro

1/4 cup Sour Cream

3 avocados

1 Lemon

2 Tsp Pit Boss Smoked Salt & Pepper Rub

1 bag Tortilla Chips

1/2 cup Shredded cheese (Mexican style, 4 cheese)

10 oz Velveeta cheese

4 oz Cream Cheese

4 oz pepper jack

4 oz monterey cheese

1 cup Heavy Cream

3 jalapenos (fresh)

1/2 Rotel can (medium heat)

1/2 can Bush’s Brown Sugar Grilling Beans

3 Tbsp Pit Boss Maple Chipotle Rub

Special Tools

Pit Boss Charcoal Starter with Rapid Release Out of stock

Pit Boss Charcoal Igniter Out of stock

Pit Boss Heavy Duty Leather Gloves

Pit Boss 8 in. Cast Iron Skillet

Pit Boss 10 in. Cast Iron Skillet Out of stock

Pit Boss Soft Touch BBQ Tongs

Directions

Start up the smoker and set to 250°F. (For those using a Pit Boss Champion Barrell Smoker, set the adjustable valve to MIN air flow. Move the intake pipe cap to leave a quarter inch gap.)

While the smoker reaches temperature, add the Velveeta cheese, monterey jack, cream cheese, pepper jack, heavy cream, sliced jalapenos, Rotel, Bush’s Bourbon and Brown Sugar Grilling Beans, and Pit Boss Maple Chipotle Rub to the 10-inch skillet.

Place the skillet on the top rack of the smoker and leave to cook for 2 to 2 ½ hours or until everything is melted and easy to mix.

With about 30 minutes of cook time left for the queso, add the Johnsonville Original Brats in the smoker for 35 to 45 minutes or until internal temperature reaches 160°F.

Meantime, prep the toppings. In a bowl, add the avocados, lemon juice, and the Pit Boss Smoked Salt and Pepper Rub and mix.

Roughly chop the cilantro and set aside.

Remove the queso and the brats from the smoker and slice the brats.

Using an 8-inch skillet, begin to layer the ingredients, starting with tortilla chips, then a layer of queso dip, then sliced brats, and top with shredded cheese.