After smoking the brisket, make a cheesy nacho tower of brisket goodness. We think it's perfect for game day, but we'd be happy to see them at any occasion.

Nutrition based on 24 servings of smoked brisket

Smoked Brisket Nachos

Pat brisket dry. Apply rub on brisket. Wrap with plastic wrap; refrigerate 2 hours. Pour apple juice into a clean, food-safe spray bottle.

Soak wood chips in hot water for 10 minutes. Preheat smoker according to manufacturer's directions to 220 to 250 degrees. Combine bouillon base with water to use in water pan using 2 teaspoons base for each cup of water. Use wood chips and water pan as directed.

To create smoke on a charcoal grill, place soaked wood chips directly on the hot coals. Over gas, use a smoke box, a small stainless-steel box with a hinged lid that goes on the grill rack right over the flames. Holes in the box allow smoke to billow out as the wood burns.

Place meat on greased rack over water pan. Close smoker; smoke 2 hours, adding wood chips as needed to maintain smoke. Cook brisket in smoker without smoke for 6 hours more or until meat reaches 185 to 190 degrees, spraying brisket with apple juice every hour.

Remove brisket from smoker. Cover loosely with foil; let stand 20 minutes before serving.

To make nachos, toss brisket with BBQ sauce, layer mixture with tortilla chips, chopped avocado, sliced jalapeno, guacamole, and sliced radishes. Drizzle with Cheddar cheese dip and garnish with fresh cilantro.