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Traeger Pro Team Member Matt Pittman knows how to pile on the delicious. Tender, saucy burnt ends are layered on tortilla chips with melty cheddar and Monterey Jack cheese, all finished with your favorite toppings.
1 Whole Packer brisket, choice grade or higher
Meat Church Holy Cow BBQ Rub
Traeger 'Que BBQ Sauce
12 Ounce bag yellow corn chips
16 Ounce bag shredded Mexican blend cheese
Pico de gallo, for serving
fresh or jarred sliced jalapeño peppers, for serving
16 Ounce Sour cream, for serving
guacamole, for serving
1 Bunch Green onions, chopped, for serving
1 Bunch Cilantro, chopped, for serving
: 275 ˚F
1 Whole Packer brisket, choice grade or higher
: 275 ˚F
: 160 ˚F
As Needed Meat Church Holy Cow BBQ Rub
: 275 ˚F
: 195 ˚F
: 275 ˚F
: 203 ˚F
As Needed Traeger 'Que BBQ Sauce
: 350 ˚F
12 Ounce bag yellow corn chips
16 Ounce bag shredded Mexican blend cheese
As Needed Pico de gallo, for serving
As Needed fresh or jarred sliced jalapeño peppers, for serving
16 Ounce Sour cream, for serving
As Needed guacamole, for serving
1 Bunch Green onions, chopped, for serving
1 Bunch Cilantro, chopped, for serving