Brisket Queso

Posted on Tuesday, March 30th, 2021 in appetizer, Blog, quick & easy, side dish



Meaty. Cheesy. Goodness.

Everything is better with cheese. This pan of cheesy goodness will keep everyone coming back for more and dare we say… double dip into the cheesy gold. This brisket queso recipe is perfect for sharing on game night, weekend cookouts or an appetizer for one. We don’t judge.

Brisket Queso

Course: Appetizer   Cuisine: American   Prep Time: 10-15min   Cook Time: 60min   Servings: 8-10

Ingredients

1 x Brisket Flat (cooked to taste)

1 x Brisket Point (cooked to taste)

Pro Tip: Leftover brisket will also work well in this recipe!

1 x Large cast iron pan

Velveeta cheese, cubed

Pepper Jack Cheese, cubed

Queso Fresco, cubes

Pinto beans, cooked

Pico de Gallo

Sweet Onion, diced

Jalapeño, seeded and cored

Thick tortilla chips, for serving

  • Pro Tip: No measurements are really needed for this recipe, just built it in the pan with a good amount of Velveeta to make it extra cheesy

Directions

Preheat smoker to 250F – Big Poppa used his Stainless Steel DIY Drum Smoker for this recipe

Get your cast iron pan ready – see photos for reference to how Big Poppa built all the ingredients into the pan! Don’t be afraid to play around with the ingredients, if you want more meat, more jalapeños, or less onions, it’s up to you!

Chunk some of the Chairman’s Reserve Brisket and put into pan (about 1/8 of pan)

Add Pepper Jack Cheese (about 1/8 of pan), Velveeta (about 1/4 of pan, see photos for reference!), diced onion (about 1/8 of pan), pinto beans (about 1/8 of pan), Pico de Gallo(about 1/8 of pan) to the pan, then add small amount of queso fresco to middle along with the diced jalapeño.

Put the loaded pan on your smoker and smoke for 45min at 250F, then stir and let smoke for another 15 min.

Caution: the pan will be hot! Once done, carefully remove from the smoker, and serve immediately with thick tortilla chips.

 

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