The best smoked queso with brisket and beer makes a large hearty batch that is perfect for tailgating or Sunday games. Using leftover smoked brisket to make this creamy and rich dip for your next party. This makes a large hearty batch that is perfect for tailgating or Sunday games.
Chop up the cheeses into one inch cubes. This just helps it melt more evenly. Add the cheese and chopped brisket to a disposable aluminum pan.
Add the Rotel, Cilantro and Sazón to the pan. Pour in rest of the ingredients.
Set up your grill or smoker for indirect heat. For a gas grill, turn off the center burners and just heat with the ones on the end. For the Big Green Egg, add the ceramic plate setter. Dial in the temperature to about 275 degrees. This will be a low-and-slow cook.
Add your favorite wood chips to the grill. I used a light applewood as I am a huge fan of "a little goes a long way." A more intense flavoring, like mesquite, would have overpowered the flavors in this recipe.
Stir the mix every fifteen minutes. You'll see the cheese slowly start to melt. Don't worry if the beer doesn't incorporate into the cheese right away. Once the cheese is fully up to temperature, it will mix in nicely.
Continue smoking until the cheese is fully melted and the beer is mixed in fully. It should take about one hour. The time isn't as important.
Remove from the grill (fight off your family for trying to eat this before you add the toppings! 😀) and top with chopped onions, tomatoes and jalapeños.
Topping
Chop up the onions, tomatoes and jalapenos to place on top of the hot cheese dip. This section is very flexible so make the amount you would like while sticking to this combination.
Notes
Keep Stirring: Stir, stir and stir. Don't skip stirring every fifteen minutes. Even though the grill is set up with a heat deflector, the bottom of the pan may still burn if you are not careful.Smoking Velveeta: Chop it into one inch cubes and place it in a disposable aluminum pan over indirect heat and stir periodically. The cheese will melt in 45 minutes to one hour depending on the temperature of your smoker.Queso Too Thick: Add some beer, salsa, chicken stock or other liquid and mix. When the queso is warmed up, the liquids will incorporate easier. Queso Hardens: While this is best served warm and fresh off the smoker, if you let it cool, it will harden back up. Add some canned evaporated milk to the queso and it will stay creamy as it cools. Alternatively, microwave it for 15 second intervals to reheat as well and stir each time. Storage: If you have leftovers (which I don't think you will), you can store them in a sealed container in the refrigerator for up to 3-4 days.Reheating: Reheat the leftovers in the microwave at 30-second intervals, stirring down the sides well each time until it's hot.Meal Prep Options:
Chop up the cheeses and store in a ziploc bag.
Chop up all of the toppings you want to add. We chopped up our pico ingredients so they were ready to place on the top when it's pipping hot.
Shred or chop the leftover brisket.
Traeger Option: Heat up to 275 degrees and cook for 45-60 minutes.Pit Boss Option: Set to SMOKE setting and allow to smoke for 60-120 minutes, stirring every 15 minutes. Then turn it to 225 and continue cooking for another 60-90 minutes. You will tell when it's done as it's all melted and gooey, which is why I suggest ranges of times.Masterbuilt Option: Heat up to 250 degrees and add in wood chips. Once it is heated up and ready to go, add in the dip for one hour, stirring every 15 minutes.