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Smoked Queso Dip with Brisket Burnt Ends

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This smoked queso dip is loaded with creamy cheeses, smoky brisket burnt ends, and fresh chilies, making it the ultimate party appetizer. It’s easy to prepare in under an hour and is guaranteed to be a crowd-pleaser at any gathering.

Ingredients

Scale
  • 1 lb Velveeta cheese, cubed
  • 8 oz Monterey Jack cheese, shredded
  • 4 oz sharp cheddar cheese, shredded
  • 2 cups brisket burnt ends, chopped (about 12 oz)
  • 1 (10 oz) can Ro-Tel diced tomatoes & green chilies, undrained
  • 1 small white onion, finely chopped
  • 1–2 jalapeños, diced (seeds removed for less heat)
  • 2 cloves garlic, minced
  • 1/2 cup whole milk (or evaporated milk)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • Salt to taste (about 1/2 tsp, adjust as needed)
  • 1/4 cup fresh cilantro, chopped (for garnish, optional)
  • 1–2 chipotle peppers in adobo sauce, diced (optional)
  • 1/4 cup pickled jalapeños (optional, for topping)

Instructions

  1. Preheat your smoker to 250°F. Add wood chips or pellets for extra smoke. If using a grill, set up for indirect heat and place a smoke box or tube on the grates.
  2. Cube the Velveeta and shred the Monterey Jack and cheddar cheeses. Chop brisket burnt ends into bite-sized pieces. Dice onion, jalapeños, and mince garlic.
  3. In a large foil pan, add all cheeses, brisket burnt ends, Ro-Tel tomatoes & chilies, chopped onion, diced jalapeños, minced garlic, and milk. Sprinkle in smoked paprika, cumin, black pepper, and salt.
  4. Place the foil pan uncovered in the smoker. Smoke for 45-60 minutes, stirring every 15-20 minutes until the cheese is melted and bubbling and brisket pieces are glossy.
  5. If cheese separates or dip is too thick, stir in a splash of milk and keep mixing. If too thin, add more shredded cheese and smoke a little longer.
  6. Stir in optional chipotle peppers in adobo or pickled jalapeños for extra heat or tang. Taste and adjust seasoning as needed.
  7. Once creamy and smoky, remove from smoker. Garnish with fresh cilantro and extra jalapeños if desired.
  8. Serve immediately while warm and gooey with tortilla chips, baguette slices, or veggie sticks.

Notes

For best results, use block cheese and shred it yourself for a smoother melt. Stir the dip every 15-20 minutes to prevent burning and ensure even melting. If you don’t have a smoker, bake in the oven at 350°F for 30-40 minutes and add a few drops of liquid smoke for flavor. The dip is flexible—swap brisket for sausage, pulled pork, or make vegetarian with beans and roasted veggies. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: smoked queso, brisket burnt ends, party dip, cheese dip, barbecue appetizer, game day snack, tailgate recipe, smoked cheese, easy dip, crowd pleaser

Find it online: https://bitematrix.com/smoked-queso-dip-with-brisket-burnt-ends-best-party-recipe/