This Smoked Queso Dip using Leftover Brisket Recipe gives new life to smoked beef brisket so not a single bite of beef is wasted.
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Who doesn’t love queso? This cheesy smoked queso dip is loaded with corn, black beans, and chopped brisket! I promise you, this is one recipe you will make over and over, and be glad you have leftovers.
Need to learn how to smoke brisket in the first place? Go read this post: Smoked Beef Brisket Tips and Tricks!
Leftover Brisket Recipes
Someone in the comments is sure to tell me that they have never had leftover brisket because they make the best, well congrats to you.
I, however, have a small family and when I smoke a 14-pound packer brisket, that is out of this world, if I may say so myself, there are going to be some leftovers.
We often slice and vacuum seal the leftover brisket or make sandwiches or leftover brisket tacos but this smoked queso dip is my favorite way to use up beef brisket when I’m looking for the ultimate comfort food recipe.
Smoked Queso Dip is simple to make and we normally have all the ingredients in the pantry already so it’s always convenient.
Ingredients for Smoked Queso Dip with Leftover Brisket Recipe
Brisket: You can’t make queso with brisket if you don’t have any brisket laying around. So, whether you are using fresh brisket or leftover brisket, I recommend using a chopped 16 oz.
Cheese: 16 oz of Velveeta cheese.
Delicious toppings: 1 can of corn, 1 can of fire-roasted tomatoes, 1 can of black beans, 1 fresh jalapeno, and ¼ cup of scallions.
BBQ Flavoring: ¼ cup of BBQ sauce and 1 tsp of BBQ dry rub.
Dippers
What’s queso without something to dip it in? For dipping, scooping, and enjoying queso, I use tortilla chips and triscuits!
How to Make Leftover Brisket Recipe Queso Dip
Chop brisket in a food processor. In a food processor pulse, 1 lb of cooked smoked brisket until chopped into even pieces.
Add ingredients to a skillet. Once chopped add the brisket along with all other ingredients to an 8-inch skillet or cast-iron pan. Don’t worry if it is filled to the top, it will cook down as the Velveeta cheese melts
Cook the queso. Set your smoker to 325 degrees F. and cook the queso dip for about 30 minutes. Stir the ingredients together until the cheese is fully melted then cook for an additional 10 minutes until the queso dip is bubbling.
Garnish. Top the smoked queso dip with chopped cilantro and diced bell peppers (optional) and serve with your favorite dippers!
Cooking Tips, Tricks, and Recipe Variations
Adding Spice or Adding Heat: We all have different thresholds for heat and a little bit can go a long way. You can add red pepper flakes, jalapeño peppers, chipotle peppers in adobo, or hot sauce to turn up the heat a bit.
Cool it Down: If the brisket queso dip is too hot or spicy isn’t your style, you can always add a little brown sugar or you’re favorite barbecue sauce to balance out the spice. You can also add a dollop of sour cream for the perfect way to cool down your tongue.
Storing Leftover Queso Dip: This queso dip will last about 4-5 days in the fridge in an airtight container. Looking to have your leftover dip last longer? You can freeze it in an airtight container for up to 90 days as well.
Reheating leftover Brisket Queso: Leftover beef brisket queso dip is a delicious recipe but truthfully, it’s even better reheated the next day! The best method for reheating is using a Crock-Pot or slow cooker. If you don’t have one, you can just let it simmer over medium heat in a cast-iron skillet covered with aluminum foil.
Recipe Variations: You can do a lot more with this recipe than just dipping. Pour some queso over rice pilaf and stir it together to make gooey cheesy rice or pour the queso on top of some brisket sandwiches, make brisket nachos or taquitos for the perfect way to get the most out of your brisket leftovers!
Click here to check out my amazing golden brown Smoked Brisket Egg Roll Recipe that will absolutely blow you away.
More Leftover BBQ Ideas
- Chicken Fajita Egg Rolls in the Air Fryer
- Cast Iron Keto Buffalo Chicken Dip
- Cast Iron Cuban Casserole
- Reuben Dip
- Southwest Smoked Pork Dip
Smoked Queso Dip Leftover Brisket Recipe
Equipment
- 8 inch cast iron skillet
Ingredients
- 16 oz Smoked Brisket Chopped
- 16 oz Velveeta cubed
- 1 can Corn drained (13.5 oz)
- 1 can Fire Roasted Tomatoes drained (13.5 oz)
- 1 can Black Beans drained (13.5 oz)
- ¼ cup BBQ Sauce
- 1 tsp BBQ Dry Rub
- ¼ cup Scallions Sliced
- 1 Fresh Jalapeno Diced
Additional Ingredients
- 12 oz Tortilla Chips
- 1 box Triscuits
Instructions
- In a food Processor pulse 1 lb of cooked smoked brisket until chopped into even pieces. Add Chopped Brisket along with all other ingredients to a 8 inch Skillet. Dont wporry if its filled to the top, it will cook down as the Velveeta melts
- Set your Smoker to 325 degrees F. and cook Queso Dip for about 30 minutes. Stir the ingridents togerther until the cheese is fully melted then cook for an aditional 10 minutes until the Queso Dip is bubbling.
- Top the Smoked Queso Dip with Chopped Cilantro and diced Bell Peppers (optional) and serve with your favorite dippers
franklin
This is such a great way to use up leftover brisket. Kids and adults both love it
Culinary Lion
couldn’t agree more!! thank you
Jennifer
I made this according to the recipe and it makes way more than an 8″ skillet. This will fit in a 9×13 pan. Mine didn’t come out as cheesy as the picture shows so I had to add more. I also had to add salt, pepper, cayenne and onion powder because I thought it needed more flavor. Once I added that it was fantastic. This is a great recipe, I just think it was way better with adding just the few spices I added. I will definitely be making this again. I served it with tortilla scoops and it was a hit.
Frank Campanella
Thank you so much!! glad you enjoyed the recipe!!