This smoky brisket queso dip is a bold, flavor-packed appetizer that brings together rich cheeses, tender smoked meat, and just the right amount of heat. It starts with a US Wellness Meats brisket point, slow-smoked until fall-apart tender, then shredded and folded into a creamy blend of softened cream cheese, sharp white cheddar, and Monterey Jack. Diced onion, garlic, green chiles, and jalapeno’s add savory depth and a spicy kick, while smoked paprika enhances the barbecue essence. Slowly smoked again in a foil pan, the mixture melts into a luscious, gooey dip, with milk added gradually for perfect texture. Served warm straight from the smoker, it’s an irresistible pairing for chips, crackers, or fresh veggies.
Recipe By: Damon Hargrove | @MeatGodEats
Ingredients:
- Grass-fed and Finished Beef Brisket Point Add to Cart
- 8 oz cream cheese, softened
- 2 cups shredded sharp white cheddar cheese
- 1 cup shredded Monterey Jack cheese Add to Cart
- 1/2 cup diced green chiles (canned or fresh)
- 1/4 cup diced jalapeños (seeded if you want less heat)
- 1/2 cup whole milk (adjust as needed)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
Step 1: Smoke the Brisket Point
Smoke your US Wellness Meats brisket point at 225–250°F until it reaches 200°F internal and shreds easily, about 6 to 8 hours. Shred the meat finely.
Step 2: Combine Ingredients in Foil Pan
In a foil pan, add softened cream cheese, shredded cheddar and Monterey Jack cheeses, shredded brisket, diced onion, garlic, green chiles, jalapeños, smoked paprika, salt, and pepper.
Step 3: Smoke the Queso
Place the foil pan in your smoker set at 225–250°F. Smoke for 1 to 1.5 hours, stirring every 20–30 minutes. Add milk gradually during the smoking process to get your perfect dip consistency.
Step 4: Serve
Keep warm and serve straight from the smoker with chips, crackers, or veggies.
A big thank you to our November Featured Chef, Damon Hargrove, for sharing his smoky, bold creations with us this month. Damon reminds us that the best recipes aren’t just cooked—they’re shared, savored, and savored again, preferably straight from the smoker with friends gathered around. Hungry for more delicious inspiration? Visit our Discover Blog for Chef Damon’s stories, tips, and more irresistible recipes.
November’s Featured Chef Damon Hargrove, the man behind MeatGodEats, is all about bold flavors, smoky fires, and letting quality meat shine. Damon started in a high school Italian kitchen but fell in love with cooking over an open flame, perfecting everything from charred ribeyes to low-and-slow smoked brisket. Grass-fed beef became a staple after his first taste from US Wellness Meats, and now it stars in his favorite dishes. His top tips: don’t rush resting your meat and give it room to breathe. For inspiration, he leans on fire, rock ’n’ roll, and a trusty cast iron skillet. Connect with Damon on Instagram or YouTube!
