Smoked Leftover Chopped Brisket Queso
Rich, cheesy, meaty, and oh-so-dippable. That's the best way to describe this smoked leftover chopped brisket queso. Made with tender chopped brisket, two kinds of cheese, pico de gallo, and diced jalapenos, then smoked until melty, this queso offers a blast of flavor in every dip.
Servings: 6 Servings
Ingredients
- 2 cups leftover chopped brisket
- 1½ cups Velveeta, cubed
- 1 ½ cups Gouda cheese, cubed
- ¾ cup milk
- ½ cup Pico de Gallo
- 2 jalapenos, stem and seeds remove, diced
Instructions
- Preheat the smoker to 275° and place all the ingredients into an 10-inch cast iron pan or 8x8 foil pan.
- Smoke for 25-30 minutes until the cheese is hot, melted and bubbly, stirring halfway through.
- Carefully remove from the smoker and serve hot with tortilla chips.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Remember, brisket is good for up to 4 days, so adjust your queso storage time accordingly to the date you originally made the brisket.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- To reheat, defrost the queso if frozen. Then, heat the entire batch in a saucepan on medium-low or microwave individual portions at 1-minute intervals.
- Cut both cheeses into cubes of about the same size so they melt evenly.
- There's no need to heat the brisket before adding it to the queso mixture.
- You should ONLY use a cast-iron skillet or a foil pan for smoking a recipe like this. Traditional pans won't work well, and those with plastic or wood handles can melt or char.
- If using a traditional smoker, give your wood at least 30 minutes to soak before smoking the dip.