Jody Flanagan
recteq chefSmoked Brisket Cream Cheese Dip
Anytime you have leftover brisket, you've got to smoke up a batch of this tasty dip for the perfect game night appetizer!
5 min
Prep Time1 hrs
Cook TimeBeginner
Difficulty0
LikesInstructions
- Step 1: Burning the mesquite pellets, preheat recteq to 200°F with a cast iron skillet inside.
- Step 2: Place (2) 8 oz blocks of cold cream cheese into cold cast iron skillet.
- Step 3: Score cream cheese with chef knife to create more surface area and creases for seasoning to penetrate.
- Step 4: Place in recteq and allow to smoke 1-1.5 hours.
- Step 5: Chop up leftover brisket and reheat on other cast iron skillet.
- Step 6: Add brisket to cream cheese and serve hot.
Serving Size
Ingredients
- 2 pound(s) Leftover Cooked Brisket, chopped
- 1 tablespoon(s) Ron's Screamin' Pig Rub
- 16 ounce(s) Cream Cheese
Tools Needed
- Mesquite Pellets
- Nitrile Gloves
- Cutting Board
- Chef's Knife
- 10" Cast Iron Skillet
- Heat Resistant Gloves
- Tongs
Chef Pairings
The perfect tailgate appetizer, serve this delicious Smoked Brikset Cream Cheese Dip with toasted bread, tortilla chips, or crackers.