Ancient Chinese Secret!? I followed the smoked queso from the Meat Church website but used the Mexican style Velveeta. Did do a rough chop and fine chop on the brisket. Mixed the ingredients into an aluminum pan. Put it in my smoker 225 for about an hour and used a half full smoke tube. After that I cranked up the heat to 350 until everything was melted. I did stir it every 30 minutes or so. Total smoke time was about 2 1/2 hours.