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When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place a layer of chips on a cookie sheet. Combine the cheeses.
Cover chips with 1/2 of the cheese mixture and 1/2 of the chopped brisket. For brisket recipe, see here. Place another layer of chips, cheese and brisket.
Spread pickled jalapeños on top and place the cookie sheet in the center of the grill.
While nachos are cooking, mix the remainder of the ingredients to make Pico de Gallo.
Check nachos after 15 minutes. They are done when all the cheese is melted.
Remove from grill and place nachos on a platter. Top with the Pico de Gallo. Enjoy!
Follow along as we give you a recipe each day this week from The Dan Patrick Show Game Day Recipes eBook.