Brisket Queso
Brisket Queso
Big Poppa
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
8-10
Prep Time
60 minutes
Cook Time
10-15 minutes
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.
Ingredients
- 1 x Brisket Flat (cooked to taste)
- 1 x Brisket Point (cooked to taste)
-
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
-
Tip - 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.
