Smoked Queso

Ingredients

• 1 (2 lb) block of Velveeta cheese
• 16 ounces of smoked gouda, cubed or shredded
• 2 lbs of cooked\chopped brisket or 1 tubes of hot breakfast sausage (sub ground beef or venison)
• 2 cans of Rotel (fire roasted or chipotle preferred)
• 1 can of cream of poblano or jalapeño soup (sub cream of mushroom or chicken)
• 1/2 C chopped cilantro
• 2 T Meat Church Holy Voodoo to taste (sub Holy Cow)

Method

1. Prepare your smoker at 350 degrees. We used a Traeger with Meat Church pellets (oak\hickory) in this video, but mesquite, hickory or pecan would also be good choices.
2. If you are using sausage, cook the sausage in the dutch oven over medium heat and then drain the the fat off.
3. If you are using brisket, add it to the dutch oven.
4. Slice the Velveeta into 1" cubes.
5. Cube or grate the smoked gouda. Add the cheeses to the dutch oven.
6. Add the rotel and cream of jalapeño including all the liquid from the cans.
7. Season to taste with Holy Voodoo.
8. Stir to combine.
9. Place the dutch oven, uncovered, into your smoker.
10. Stir every 15 - 20 minutes or so.
11. Pull the queso when it is all melted and nicely incorporated.
12. Stir in the cilantro.
13. Top with more cilantro and some pico de gallo. Serve with heavy tortillas chips. Enjoy!