Smoked queso makes the perfect game day snack. Add brisket and itbecomes the ultimate, smokey game day must have item on your menu. In fact, this is the #1 tailgating recipe on our site.

This original recipe was written by my good friend Doug Scheiding of Rogue Cookers (give him a follow on Instagram. He’s a World Champion). During the pandemic we started focusing on easy recipes largely made of items you may already have in your pantry. I asked Doug if we could shoot a video on his recipe. He gave us permission and the next month the internet and social media exploded with queso photos. This stuff is a hit!

Since this recipe calls Velveeta, you need to add a creamy soup for cheese consistency. Doug’s original recipe called for Cream of Mushroom, which works great you do not taste mushrooms. However, I prefer cream of poblano or jalapeño if you can fid it.

This is best made in a smoker, but you could also make it on a stove top or in a crock pot.

Recipe:
Pico recipe:
Meat Church BBQ Supplies: www.meatchurch.com
Meat Church Pellets:
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
Montana Knife Co –

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

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