Make incisions about 3/4 inch wide and 1 inch deep in the brisket without cutting through. Push garlic cloves or halves into the holes.

Place brisket in a foil pan and season generously with rub.

Prepare the smoker for indirect cooking at about 240°F using pecan or cherry wood. Smoke brisket fat side down, directly on a rack or in its pan.

When the center reaches 160°F, put the brisket in a foil pan with about 16 oz beef broth, or enough for roughly 1 inch of liquid depending on pan size. Cover with foil and continue cooking.

Begin checking for tenderness around 195°F. A thermometer probe or toothpick should enter and pull out with very little resistance; the source finish range is 195–200°F.

Rest about 2 hours, either holding around 170°F in the smoker or wrapped in foil and towels in an insulated cooler. Monitor the temperature so it stays above 140°F.

Slice across the grain about 3/8–1/2 inch thick, then tear some slices into smaller pieces for the nachos.

Arrange tortilla chips on an ovenproof platter and add shredded cheese to each chip. Broil for a minute or less, just until the cheese melts.

Top each chip with brisket, jalapenos, sour cream, pico de gallo and any other desired toppings. Serve immediately.