Smoked Brisket Queso
This smoked brisket queso is a delicious and easy way to use up leftover brisket. Cubed brisket, Velveeta, and white American cheese are smoked to perfection to create a rich, cheesy dip perfect for any party.
Servings: 8 Servings
Calories: 286kcal
Ingredients
- 1 ½ cups leftover smoked brisket, diced small
- 1½ cups Velveeta, cubed
- 1½ cups white American cheese, cubed
- ¾ cup milk
- ½ cup Pico de Gallo
- ¼ cup diced pickled jalapenos
Instructions
- Preheat the smoker to 275° and place all the ingredients into a 8x8 foil pan.
- Smoke for 30-35 minutes until the cheese is hot, melted and bubbly, stirring halfway through.
- Carefully remove from the oven and serve hot.
Notes
Storage
- Refrigerate leftovers for up to 3 days in an airtight container.
- Remember, brisket will last for up to 4 days, so adjust your queso storage according to when the brisket was originally made.
- To reheat the queso, cook it over medium-low heat in a saucepan until heated through, or microwave individual portions at 1-minute intervals.
- Preheat your smoker before adding the queso for accurate cooking time.
- There's no need to mix the ingredients before cooking them. You can do that when it's all melted.
- Applewood, pecan wood, maple wood, and cherry wood are all the best choices for smoking your queso because they let the flavor of the cheese shine through.
Nutrition
Calories: 286kcal | Carbohydrates: 9g | Protein: 23g | Fat: 17g | Saturated Fat: 9g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 1357mg | Potassium: 377mg | Sugar: 7g | Vitamin A: 860IU | Vitamin C: 1mg | Calcium: 560mg | Iron: 1mg