Directions
- Start up the smoker and set to 250°F. (For those using a Pit Boss Champion Barrell Smoker, set the adjustable valve to MIN air flow. Move the intake pipe cap to leave a quarter inch gap.)
- While the smoker reaches temperature, add the Velveeta cheese, monterey jack, cream cheese, pepper jack, heavy cream, sliced jalapenos, Rotel, Bush’s Bourbon and Brown Sugar Grilling Beans, and Pit Boss Maple Chipotle Rub to the 10-inch skillet.
- Place the skillet on the top rack of the smoker and leave to cook for 2 to 2 ½ hours or until everything is melted and easy to mix.
- With about 30 minutes of cook time left for the queso, add the Johnsonville Original Brats in the smoker for 35 to 45 minutes or until internal temperature reaches 160°F.
- Meantime, prep the toppings. In a bowl, add the avocados, lemon juice, and the Pit Boss Smoked Salt and Pepper Rub and mix.
- Roughly chop the cilantro and set aside.
- Remove the queso and the brats from the smoker and slice the brats.
- Using an 8-inch skillet, begin to layer the ingredients, starting with tortilla chips, then a layer of queso dip, then sliced brats, and top with shredded cheese.
- Repeat step 8 until there are about 5 to 6 layers.
- Once the layers are complete, top with a bit of sour cream, the avocado spread, shredded cheese, and cilantro.
- Put the skillet in the smoker for about 5 minutes, or until the cheese melts.
- Remove from the smoke and enjoy!
