Smoked Prosciutto Brie Cheese Dip Recipe

Indulge in the irresistible combination of creamy Brie cheese wrapped in savoury prosciutto, glazed with peach jalapeno and sprinkled with honey killer bee dry rub. Smoke it to perfection in the Bradley Smoker, and serve alongside an assortment of chips, crackers, and bread for a truly delightful culinary experience. Optional: Top it off with candied jalapeno slices for an extra burst of flavour.

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Ingredients

1 (14) oz Brie cheese wheel

2 Packages prosciutto slices

Peach jalapeno Rib Glaze (Kos’Mos BBQ)

Honey Killer Bee Dry Rub (Kos’Mos BBQ)

Candied jalapeno slices (optional sixth day snacks)

Equipment Used:

P10 Bradley Smoker

Bradley Smoker foldable table

Bradley Smoker non-stick silicone mats

Bradley Smoker tools

Thermoworks Timestick Trio

Thermoworks Thermapen One

Bradley Smoker Setting:

Cook Time: 45 Minutes

Temp: 300ºF

Wood: beer

Smoke Time: 45 Minutes

Preparation

Set Bradley Smoker to the listed settings above.

Unwrap the Brie cheese and set aside. Using the prosciutto slices cover the entire wheel and make sure there is no open spots exposing the cheese.

Using the peach jalapeno glaze, pour onto the outside of the prosciutto. Use a brush to coat the entire wheel in this glaze.

Take the dry rub and spread all over the glaze ensuring no glaze is left uncovered.

Place into the Bradley Smoker to smoke for 45 minutes at 300ºF (148.9°C).

Remove from the smoker and place onto a cutting board. Tip: Whatever place you choose to cut this cheese open, keep in mind it will ooze cheese everywhere.

If you want to garnish the top of this cheese with candied Jalapeno Slices you won’t regret it!

Serve with different kinds of chips, crackers, and bread. Enjoy!

Recipe by: Bryan Edwards – Moodie Foodie Tulsa

Beer
Wood

Beer Bisquettes for hop-infused smoked food. Perfect for beef, chicken, ribs or sausage.

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