Smoked Brisket Queso Dip from Black's Barbecue
Elevate your queso game with this Smoked Brisket Queso Dip, a creamy, smoky, and flavorful dip that’s perfect for any party or BBQ! Made with a rich, cheesy base, seasoned tomatoes and chilies, and chunks of tender smoked brisket, this dip brings together the best of Texas BBQ and comfort food. Garnish it with colorful toppings like pickled red onions, fresh cilantro, or a drizzle of BBQ sauce to make it a showstopper.
Ingredients
- 1 cup diced smoked brisket (use lean end for texture; mix in some fatty end for flavor)
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup diced tomatoes
- ¼ cup diced green chilies, drained
- ½ tsp smoked paprika
- ¼ tsp mustard powder
- 1 tsp minced garlic
- ½ tsp onion powder
- ½ tsp salt1
- ¼ tsp black pepper
- Tortilla chips
- 2 Tbsp chopped cilantro, for garnish
- Toppings: pickled red onions, fresh red onions, honey, barbecue sauce
Instructions
- Dice the smoked brisket into bite-sized pieces.
- Drain the diced tomatoes and green chiles to prevent the dip from becoming watery.
- Shred the cheddar and Monterey Jack cheese.
- Mince the garlic.
For an extra layer of flavor, smoke your roux ingredients and tomato-chili mixture. This smoking part is optional.
- In smoker-safe containers, add the unsalted butter, flour, and milk separately. Smoke at 225℉ for 15 minutes
- In another dish, combine the diced tomatoes, green chilies, smoked paprika, mustard powder, minced garlic, onion powder, salt, and pepper. Smoke alongside the roux ingredients for 15 minutes.
- In a saucepan, melt the smoked (or unsmoked) butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until golden.
- Gradually pour in the smoked (or unsmoked) milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
- Reduce the heat to low, and stir in the shredded cheddar and Monterey Jack cheeses until smooth and fully melted.
- Stir the smoked tomato-chili mixture into the cheese sauce, mixing well to distribute the flavors.
- Fold in the diced smoked brisket until evenly combined.
- Transfer the queso dip to a serving bowl.
- Garnish with chopped cilantro and any additional toppings like pickled red onions, or a drizzle of BBQ sauce.
- Serve immediately with tortilla chips for dipping.
Notes
Pitmaster’s Tips:
- Mix up the meats: Try adding pulled pork, chopped sausage, or smoked chicken to the queso for different flavor combinations.
- Go beyond chips: Serve with warm tortillas, fresh veggies, or even crispy pork rinds for a fun twist.
- Add a sweet touch: Drizzle a bit of honey over the queso for an unexpected sweet-and-savory contrast that pairs beautifully with the smoky brisket.
Custom Toppings:
- BBQ sauce drizzle: For a bolder BBQ flavor, drizzle some sauce on top or swirl it into the queso.
- Pickled or fresh onions: Garnish with pickled red onions or freshly diced red onions to add a burst of color and tang.
- Honey: A light drizzle of honey adds sweetness and balances the smokiness of the brisket.
Tried this recipe?Let us know how it was!
