Best Smoked Queso Dip Recipe | Ultimate Creamy BBQ Cheese Dip on the Smoker

Brown the pound of mild pork sausage and drain all the grease off.

Cube up all the cheeses (Velveeta and Gouda) and add them to a half pan.

Add the drained Rotel tomatoes to the half pan.

Empty the entire can of cream of mushroom soup into the half pan.

Lightly coat everything in the half pan with a barbecue rub (meat Church barbecue rub used).

Preheat the smoker to 300 degrees Fahrenheit.

Place the half pan with the mixture into the smoker.

Stir the mixture every 15-20 minutes until it reaches the desired consistency.

Equipment Needed

Spice Level: