• 2 cups cubed Velveeta cheddar cheese
• 2 large bags tortilla chips
• 3 pounds pulled pork (see page 173), finely shredded
• 3 pounds pulled chicken (see page 180), finely shredded
• 3 pounds chopped brisket (see page 111), finely shredded
• 2 cups pickled jalapeños
• 2 cups banana peppers, sliced or chopped
• 2 cups mild salsa
• 2 cups sour cream
• 2 cups black olives, sliced
• 2 cups pico de gallo
• 2 cups refried beans
• 2 cups guacamole
• 2 cups chili
• 2 (8-ounce) bags shredded lettuce
• 2 cups of your favorite BBQ sauce
• 1 cup finely chopped green onions, for topping (optional)

1. Set a grill/smoker to 350°F.

2. Place the Velveeta in a heatproof bowl and place it in the smoker to melt for 15 to 20 minutes.

3. Cover your table with butcher paper and arrange the chips around the edges of the table.

4. Place the pulled pork, chicken, and brisket in the center of the table. Arrange the jalapeños, banana peppers, salsa, sour cream, olives, pico de gallo, refried beans, guacamole, chili, and lettuce around the meats.

5. Drizzle your nachos with the melted cheese and BBQ sauce and top with the green onions, if you like.

6. Serve to large crowd and enjoy!