Directions
- First, turn your smoker on, and set to 350°F.
- Prep your sourdough loaf, by cutting the top to the shape of the brie and emptying out the center.
- Once hollowed out, begin to remove the wax of the cheese (to make removing the wax easier, it’s best to cut the brie in half).
- Before placing brie into the hollowed-out section of bread, cut slits all around the bread bowl and baste bread with olive oil and maple syrup.
- Place brie into the bread loaf, top with prosciutto, Pit Boss GSP Rub, and more maple syrup.
- Place your Brie into the smoker for 25-30 minutes on a sheet tray lined with parchment paper.
- Once time is up, take brie out and let rest for 5 minutes before digging in.
