The best use for leftover brisket, period.
If you've got brisket left over from the weekend, this is where it goes. Melty, smoky queso loaded with real pico and pepper jack, topped with reheated brisket and a drizzle of something with a kick. This is a tailgate crowd-killer.
What You'll Need
- Leftover brisket
- Velveeta, cubed
- Pepper jack cheese, cubed
- Queso fresco, cubed
- Pico de gallo
- Hot sauce
- 2 tbsp Smokin' Ghost All Purpose Rub
- Thick tortilla chips, for serving
- Smokin' Ghost Haunted Heat BBQ sauce (optional drizzle, for a sweet-heat kick)
The Method
- Add all the ingredients except the brisket into a pan or cast iron skillet — Velveeta, pepper jack, queso fresco, pico, hot sauce, and the Smokin' Ghost rub.
- Smoke uncovered at 300°F for 45 minutes, until everything's melted together.
- Stir, then smoke 15 more minutes.
- Reheat the brisket separately in its own pan. Once the queso's fully melted, mound the brisket right on top.
- Drizzle with BBQ sauce if you want it — we like Smokin' Ghost Haunted Heat for that sweet-heat kick.
- Serve with thick tortilla chips that can hold up to a proper scoop.
Pitmaster Notes
This is the move when you've got brisket sitting in the fridge with nowhere to go. Don't rush the melt — keeping it uncovered on the smoker instead of just melting it on a stovetop is what gets you real smoke flavor threaded through the cheese itself, not just sitting on top of it.