Smoked Brisket Queso

Share to Social

If you love chile con queso and Texas brisket, this is the recipe for you! This smoked brisket queso is thick, creamy and loaded with a delicious blend of melted cheeses, brisket, chile peppers, tomatoes and cilantro. You will love every bite!

What is Queso?

Queso (sometimes referred to as chile con queso, which is Spanish for “chile with cheese”), is a Tex-Mex style appetizer that consists of melted cheese and chile peppers. It’s typically served with tortilla chips.

Here in Texas, we happen to LOVE our queso! Whether we’re eating it with tortilla chips or smothered all over refried beans, we’re happy campers! Queso is, quite literally, the perfect appetizer/side dish.

So how could the perfect appetizer possibly get any better?! By adding brisket, that’s how!

Bring on the Brisket!

As the saying goes… “Everything is BIGGER in Texas!”, and that includes our appetites!

I’m not sure who the first person to add brisket to queso dip was, but that person is a creative genius and my personal hero. They took something ordinary and turned it into the extraordinary!

Smoked brisket queso is just that… a traditional chile con queso, full of melted cheeses, peppers and spices, then loaded up with delicious, meaty chunks of smoky Texas brisket! Talk about delicious!

You can eat it as an appetizer or side, but because there is so much protein from the brisket, you can even eat it as a meal itself. And we won’t judge you if you do!

At a Glance
• Main Ingredients: Smoked brisket, queso blanco, pepper jack, cream of jalapeño & poblano, beer, cilantro
• Prep + Cook Time: ~30 minutes prep + ~2½ hours cook + resting time
• Flavor Profile: Bold, smoky, creamy with spicy and cheesy goodness
• Best Served With: Tortilla chips, tacos, smothered over potatoes or beans, perfect for parties

Now, let’s get to the recipe!

Ingredients for Smoked Brisket Queso

These are simple classic queso ingredients you can pick up at your favorite local grocery store. You’ll find a full recipe card with measurements and nutritional information at the bottom of this post but here’s a quick look at what you’re going to need for this easy recipe. 

• 1 pound chopped smoked brisket (fully cooked)
• Two 16 oz. blocks of H-E-B queso blanco cheese (or velveeta cheese)
• 1 pound block Monterey jack cheese
• One 14.5 oz. can of diced tomatoes with green chiles
• One 10.5 oz. can cream of jalapeno
• One 10.5 oz. can cream of poblano
• 2 jalapeños (finely chopped)
• 1 serrano (finely chopped)
• 1 cup fresh cilantro (chopped) 
• ¼ cup Sweet Texas Heat BBQ Rub (or seasoning of choice)
• 1 tbsp. minced garlic
• ½ of a 12 oz. beer (at room temperature)
• ½ cup heavy whipping cream

How to Make Smoked Brisket Queso

Before you try brisket or ribs, start with our Ultimate Smoking Guide so you understand the fundamentals.

Preheat pellet grill to 165 degrees.

Chop the brisket into small chunks and set aside.

Chop all three blocks of cheese into approximately 1 inch squares and set aside.

Finely chop the jalapeño pepper and serrano pepper, removing the seeds.

Put the peppers into a dutch oven (or deep cast-iron pan) on the stove over medium heat with 1 tbsp. cooking oil and saute for 5-7 minutes or until they begin to soften.

Add in the chopped brisket and stir into the pepper mixture until heated thoroughly.

Turn off the heat and add the cheese, rotelle, cream of jalapeno, cream of poblano, cilantro and garlic. Do not worry about stirring yet.

Move the dutch oven to your preheated pellet smoker. Close the lid and let it cook for one hour.

Not sure what wood to use for this cut? Our master guide includes a full Texas-style wood pairing section.

After one hour, stir the queso to mix the ingredients. 

Continue to smoke at 165 degrees for another hour.

At the two hour mark, stir the mixture again and slowly add 1/2 to 2/3 of a 12 oz. room temperature beer (you choose the brand). 

Continue to stir to fully incorporate the beer into the queso.

Increase the grill temperature to 250 degrees. Close the lid and allow to cook for another 30 minutes.

Remove the cast-iron pot from the smoker and add heavy whipping cream. Stir well.

Serve this delicious dip warm with tortilla chips!

Store leftover brisket queso in an airtight container and refrigerate. Use within 3-4 days.

What to Expect from this Recipe

This smoked brisket queso is creamy, delicious and full of traditional Southwest and Texas smoky flavors. The tender brisket balances perfectly with the pepper jack and white American cheese, peppers and cilantro. The smokiness of the pellets adds a depth of flavor that can’t be matched!

It’s so versatile! Serve it as a dip with crispy tortilla chips or as a topping for refried beans! Pour it over some yummy enchiladas, or use it as a garnish for your next taco night.

This smoky brisket queso is guaranteed to be a hit at your next BBQ, Super Bowl party or family gathering. Your friends and family will love it!

Make it Your Own

We love everything about this smoked brisket queso recipe, but here are some fun ideas to change things up and make it your own next time!

Flavor it up: Try adding some grilled onions, red onion or bell peppers to the mix for a great way to add some extra flavor!

Spice it up: If you like a kick, try adding some habanero peppers or red pepper flakes to the queso. You can also top it with a little bit of pico de gallo for an extra kick!

Cheese it up: If you prefer a deeper flavor, try using a sharper cheese blend! You can add some cream cheese to the mix for an even creamier result, or even try topping your serving with a small amount of queso fresco.

Protein it up: Try adding other kinds of protein like breakfast sausage or ground beef for a different flavor. You can even add some black beans for another flavorful protein boost!

Planning a 4th of July cookout?

This smoky brisket queso was practically made for a crowd — it serves 30 people and holds beautifully on the smoker while you focus on everything else. It’s one of our favorite starters for the holiday! Find more Texas 4th of July recipes, sides, and desserts in our Ultimate Texas 4th of July Cookout Guide.

Frequently Asked Questions

What is queso blanco and can I substitute it?

Queso blanco is a mild white melting cheese popular in Tex-Mex cooking. In Texas, H-E-B carries it in block form and it’s Zach’s go-to for this recipe. If you can’t find it, Velveeta is a reliable substitute that melts beautifully and gives you that classic creamy queso texture.

Do I need to smoke the brisket first, or can I use store-bought?

The brisket needs to be fully cooked before going into the queso. If you want to make your own, check out the Texas-Style Smoked Beef Brisket recipe right here on the blog. But leftover brisket works perfectly — and honestly, this is one of the best ways to use it up. In a pinch, good quality store-bought smoked brisket will work too.

Can I make this without a pellet smoker?

Yes! You can make the entire recipe on the stovetop or in the oven. Cook the peppers and brisket as directed, then combine everything in a heavy Dutch oven and heat over low, stirring frequently, until the cheese is fully melted. For a hint of smoky flavor without a smoker, a dash of smoked paprika or liquid smoke goes a long way.

Why does the beer need to be at room temperature?

Cold beer added to hot cheese can cause the mixture to seize or turn grainy. Room temperature beer incorporates smoothly and helps loosen the queso to that perfect dippable consistency without shocking the cheese.

How spicy is this queso?

It has a solid kick from the jalapeños, serrano, cream of jalapeño, and pepper jack — but it’s not overwhelming. If you want to dial it back, remove all the seeds from the peppers and swap the pepper jack for Monterey Jack. To amp it up, add habanero, red pepper flakes, or leave the seeds in.

What else can I serve this with besides tortilla chips?

So many things! Spoon it over refried beans, drizzle it on tacos or enchiladas, use it as a topping for baked potatoes, or pour it over nachos. It also makes an incredible dipping sauce for the 2-ingredient biscuits from this site. Basically, it makes everything better.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for 3–4 days. Reheat slowly on the stovetop over low heat, stirring frequently. If it’s too thick, add a splash of heavy cream or milk to loosen it back up. Avoid microwaving on high — low and slow keeps the texture creamy rather than greasy.

How many people does this recipe serve?

This recipe yields about 30 servings, making it ideal for a crowd — backyard parties, game days, cookouts, you name it. If you’re making it for a smaller group, you can easily halve the recipe.

What to Serve with Smoked Brisket Queso

Here are some great options to serve alongside this delicious brisket queso!

You can’t make brisket queso without (you guessed it)… BRISKET! If you want to make your own, check out this Texas-Style Smoked Beef Brisket recipe from right here at Backyard Texas Grill. You’ll love it! Here are some other Backyard Texas Grill favorites that will pair great with this delicious queso:

• 🔥 Skirt Steak Fajitas on the Grill
• 🥓 Pig Shots
• 🌶 Bacon-Wrapped Jalapeños
• 🔥 Smoked Hot Wings Two Ways: Sweet & Heat 
• 🍺 Drunken Chicken (Beer Can Chicken)
• 🐷 Ultimate Pulled Pork
• 🍔 Butter Burgers 
• 🥓 Bacon-Wrapped Stuffed Chicken 

Still hungry? Check out our honey cornbread for the perfect complement!

Ready for dessert?! We’ve got an amazing list including our Texas Trash Pie!

Thanks for Stopping By!

That’s it for this post, friends! We hope you enjoy this creamy and delicious smoked brisket queso! This is a great recipe and we happen to love it!

Looking for more smoked party food ideas? We’ve gathered all our best game day and backyard appetizers in one place.

Why Not Pin Some Pics While You’re Here?

About the Man Behind the Grill

Zach Morrow was born and raised in Texas and has always had a passion for great barbecue. He’s at home behind the grill and loves to feed his friends and family home-cooked favorites as often as he can. He especially loves trying new things and is excited to produce recipes like this one for Backyard Texas Grill.