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

1. Preheat your smoker to 300°F.

2. In a ½-size foil pan, combine Velveeta, Gouda, pepper jack, Rotel, cream of chicken, jalapeños, and brisket.

3. 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.

4. 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.

• Brisket adds a rich, smoky flavor, but feel free to experiment with pulled pork, chicken, or sausage as substitutes.

Serve warm with tortilla chips or as a topping for nachos, tacos, or baked potatoes.