Smoked Brisket Queso Recipe

Want something more interesting than ground beef and cheese for your next queso? This smoked brisket queso recipe might be exactly what you’re looking for! Everyone will be coming back for more with this easy, flavorful appetizer.

Queso is a simple dish that is quick to personalize. Using a smoker to finish your queso gives it a total depth of flavor that can be difficult to achieve otherwise and makes finishing up your next party dip that much more hands-free!

Remember to always use high-quality cooking pots, pans, and knives, like The Cooking Guild’s new Dynasty Series Knives, when preparing your meals.

Want to try this tasty, smoky brisket queso for yourself? Just follow the ingredient list and the instructions below!

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Ingredients

 

  • 1 whole onion, diced

  • 1 lb leftover brisket, chopped into small pieces

  • 1 tbsp chili powder

  • 1 tbsp cumin

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt

  • 1 tsp pepper

  • 16 oz Velveeta cheese

  • 16 oz gouda, regular or smoked

  • 1/2 cup of milk

  • 1 can Rotel tomatoes

  • 3 tbsp fresh chopped cilantro

  • Finely diced jalapeños (optional)

Method

  1. Sauté diced onion until translucent

  2. Add chopped brisket, chili powder, cumin, garlic powder, onion powder, salt, and pepper to the pan with the onions. Mix thoroughly until the brisket is heated through and the spices are fragrant and cooked through.

  3. In a foil pan, combine the seasoned brisket and onion mix, Velveeta cheese, gouda, milk, Rotel tomatoes, and the cilantro. Add diced jalapeños here if desired.

  4. Put the pan in a smoker heated to 320-350F for 45 minutes.

  5. Take the pan out of the smoker, mix everything thoroughly, and return to the smoker for another 10-15 minutes.

  6. Remove the pan from the smoker, mix one more time, and dig in with your favorite tortilla chips!

If you don’t have leftover brisket, this recipe can still be made with ground beef and stay a huge hit. For a heavier smoke flavor, use oak chips for your smoker, but feel free to experiment with the wood you use to achieve different flavors!