Smoked Brisket Queso
Ingredients
- 2 lbs Velveeta cheese, cubed
- 8 oz smoked Gouda, cubed
- 8 oz pepper jack cheese, cubed
- 2 cans Rotel tomatoes
- 1 can cream of chicken soup
- 3 jalapeños, finely chopped (seeds and veins removed)
- 1–2 lbs chopped brisket (substitute with your preferred protein if desired)
- 1 (12 oz) can evaporated milk (to be added at the end)
Instructions
- Preheat your smoker to 300°F.
- In a ½-size foil pan, combine Velveeta, Gouda, pepper jack, Rotel, cream of chicken, jalapeños, and brisket.
- Place the pan uncovered in the smoker. Cook for approximately 2 hours, stirring for the first time after 45 minutes and then occasionally until the mixture is fully melted and combined.
- Just before serving, stir in the evaporated milk to achieve a smooth, slightly thinner consistency.
Notes
- This recipe is easily adaptable for the grill using indirect heat. If you're considering an upgrade, check out our guide on Delta Heat grills.
- Brisket adds a rich, smoky flavor, but feel free to experiment with pulled pork, chicken, or sausage as substitutes. Learn more about Yoder smokers if you're looking for that perfect smoky finish.
Serve warm with tortilla chips or as a topping for nachos, tacos, or baked potatoes. For more tips on moisture and texture, check out our guide on spritzing meat.
