Smoked Queso for Game Day

Why it works

The lower pit temp gives the queso time to absorb smoke before the cheese fully loosens, and sausage adds enough savoriness to keep the dip from tasting one-note.

This cook is built for easy pitmasters running a pellet setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.

1. Brown the sausage and drain off excess grease.
2. Combine all ingredients in a cast-iron skillet and place it on the smoker at 250 F.
3. Stir every 20 minutes so the edges do not overcook before the center melts.
4. Once the dip is smooth and smoky, taste and adjust with more rub or jalapeno.
5. Serve with tortilla chips, grilled bread, or chopped vegetables.
6. Keep the skillet warm on indirect heat if the party runs long.