Indulge in a unique holiday appetizer, Prosciutto Wrapped Smoked Brie & Dr Pepper Cranberries! Enjoy tender and creamy brie, wrapped in prosciutto and topped with a sweet and tangy sauce. Prepared on a charcoal grill to ensure perfect smoky flavor, this mouth-watering treat is sure to make your taste buds sing!
WHAT YOU'LL LOVE
- Slathering the mustard directly on the brie before seasoning gives the rub something to cling to, rather than seasoning a bare, slippery rind
- Wrapping the prosciutto from both the bottom and top fully encases the wheel, rather than leaving gaps where the rind stays exposed to direct smoke
- Tying kitchen twine around the wrapped brie holds the prosciutto in place through the smoke, rather than risking it unwrapping as the cheese softens underneath
- Smashing the cranberries with a hand masher as the sauce reduces builds a jam-like consistency, rather than leaving whole berries floating in a thin liquid
Prosciutto Wrapped Smoked Brie with Dr. Pepper Cranberries
Tom Jackson
Rated 5.0 stars by 2 users
Category
Appetizer
Cuisine
American
Servings
16
Prep Time
20 minutes
Cook Time
30 minutes
Calories
235
Prosciutto Wrapped Smoked Brie & Dr Pepper Cranberries is the holiday appetizer recipe you've been waiting for. It's creamy, delicious brie wrapped in prosciutto and slathered with a sweet and tangy sauce. Smoked on the Kamado Joe Kettle Joe, Chef Tom serves up this Dr. Pepper infused delight.
Ingredients
- 2 (8 oz) wheels of Brie
-
1/4 cup Big Rick’s Jalapeño Honey Mustard
-
Meat Church Texas Sugar Rub
- 12 slices prosciutto
- 2 cups fresh cranberries
- 2 cups Dr. Pepper
-
1/2 cup Orlando Aged Balsamic Vinegar
-
2 tbsp Noble Saltworks Maple Smoked Turbinado Sugar
Dr. Pepper Cranberries:
Directions
- Build a small hot bed of lump charcoal in your Kamado Joe Kettle Joe Grill. Set up the grill for indirect grilling/smoking with the SloRoller attachment in place and the lid/grates set to their highest setting. When the grill temperature is stabilized between 2750F-300ºF, add one chunk of pecan wood for smoke.
- Slather the Big Rick’s Jalapeño Honey Mustard on surface of brie. Season with Meat Church Texas Sugar Rub. Wrap in prosciutto from the bottom and top, fully encasing the brie. Tie kitchen twine around the outer circumference of the wheel to hold prosciutto in place. Place the prosciutto wrapped brie on a cedar plank.
- Smoke the brie until softened and puffing up, about 30 minutes.
While brie smokes, make your Dr. Pepper Cranberry sauce. Combine all ingredients in Lodge Cast Iron Skillet. Bring to a simmer over medium-high heat. Cook down, reducing the sauce and smashing the cranberries with a hand masher, about 8-10 minutes. The finished sauce should have a jam-like consistency.
Serve the prosciutto wrapped brie topped with your Dr. Pepper cranberries on a large serving platter. Slice open the tops to let the cheese spill out. Serve with crackers or sliced baguette.
Recipe Note
Recipe FAQ
Why slather mustard on the brie before adding the Meat Church Texas Sugar Rub?
The mustard gives the rub something to grip onto, so it sticks to the rind through the smoke rather than sliding off a bare, slippery surface.
Why wrap the prosciutto from both the bottom and top of the wheel?
Wrapping from both directions fully encases the brie, rather than leaving gaps at the top or bottom where the rind would stay exposed directly to the smoke.
Why tie kitchen twine around the wrapped brie before it goes on the grill?
The twine holds the prosciutto firmly in place through the 30-minute smoke, keeping it from loosening or unwrapping as the cheese underneath softens and puffs.
Why smash the cranberries with a hand masher while the sauce reduces?
Breaking them down as they cook builds a thick, jam-like consistency. Leaving the cranberries whole would result in a thinner sauce with intact berries floating in it rather than a cohesive topping.
How indoor-friendly is this recipe?
2 out of 5 — the Dr. Pepper cranberry sauce comes together easily on the stovetop, but the low smoke that softens and flavors the brie is difficult to replicate without an actual smoker.
Recipe Highlights
Mustard base coat: Helps the rub adhere to the brie's rind.
Full prosciutto encasement: Wraps from both directions to prevent exposed spots.
Twine-secured wrap: Keeps the prosciutto in place as the cheese softens.
Masher-thickened cranberry sauce: Builds a jam-like consistency instead of a thin liquid.
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Nutrition
Nutrition
- Nutrition Serving Size
- 3.37 oz
- per serving
- Calories
- 235
- Carbs
- 7 grams
- Protein
- 16 grams
- Fat
- 15 grams
- Sodium
- 787 milligrams
