 To make the smoked queso you'll need two pounds of velvita and a pound of pepper jack cheese cut into small cubes You also need one large white onion two poblano peppers and four roma tomatoes Remove the seeds from the peppers and just dice everything else You'll add two tablespoons of your favorite barbecue rub and about a cup of beer You can use another liquid like beef or chicken broth or even milk if you'd like All this goes into a disposable grill pan or a smoker safe baking dish And you'll need a wire rack to throw over the top This is a pound of hot breakfast sausage and then another two tablespoons of rub I'm using Traeger's coffee rub here, but like I said any rub should work You'll break this up into six to eight small pieces and it's going on the smoker at 250 for about two hours You want to fully cook the sausage so an internal temperature of 165 Before you use a spatula or some heat-proof gloves and your hands to break this apart Crumbled it up into very small pieces and then this is going in with the rest of your ingredients And you'll fold everything together at first you may think that you have too much beer in here or too much liquid But this is going to smoke for another 30 minutes to let all those flavors come together and thicken up a bit more And I much prefer a thinner queso. Don't get me wrong This is still super creamy here, but it's definitely not breaking any chips off. I hate a thick sticky queso This is going to be nice and smooth. So this will smoke for another 30 minutes like I said everything will come together and then Fold in some fresh cilantro right before serving and you're good to go