This smoked brie recipe is topped with fresh thyme, rosemary, crisped prosciutto, and sweet cranberries on top—drizzled with a layer of honey.  It’s an easy recipe and makes a great appetizer for special occasions!

Wheel of brie on a wooden plank, topped with festive cranberries, jam, and green rosemary.

This brie recipe is a super simple recipe, yet it produces a rich and flavorful smoked cheese, better than anything you’ll find at your local grocery store. The perfect way to serve smoked baked brie is on a cheese board with your favorite crackers, nuts, grapes, or apple slices. It’s a great addition to any dinner or event if you need a perfect appetizer and one of our easiest recipes ever.

Hand using a small utensil to scoop cranberry and smoked brie atop a cracker.

What Is Smoked Brie?

Smoked brie is when you take a full wheel of brie cheese and smoke it on your pellet grill. It’s just like baked brie, but better. And we’re betting the next in line after the viral smoked cream cheese trend. The grill gives the brie cheese wheel a smokey flavor while making it perfectly gooey and melty. And this recipe also adds the sweetness of cranberries and honey with savory prosciutto. Use a hearty cracker or apple slice to scoop up the honey and brie for the ultimate bite.

Ingredients for smoked brie

Smoked Brie Ingredients

  • Wheel of brie – find these near the deli counter with the fancy cheeses at your local market.
  • Diced prosciutto – find small packages of diced prosciutto near the deli counter or at Trader Joe’s. Buy two, they are life changing.
  • Fig Jam – We use a spicy chili fig jam for bonus flavor. However, most fruit preserves will work for this recipe, so use what you know your family will love.
  • Fresh Thyme and / or rosemary
  • Cranberries – fresh cranberries
  • Honey – We love using Mike’s hot honey.

How to Make Smoked Brie

Soak a wood plank for smoking. Most wood planks recommend being soaked for 20 minutes before being placed on the grill to prevent flare-ups. We use Western Wood grilling planks for smoking.

Remove and pat dry. You want the board soaked through but not dripping wet, or it will ruin the flavor and texture.

Meanwhile, prep your smoker as instructed in the full recipe card at the bottom of the post.

In a small cast-iron skillet, crisp the prosciutto, drain the fat, and set aside. 

Place the brie on patted dry soaked plank and nestle jam in the middle. 

Sprinkle thyme leaves & minced rosemary, crisped prosciutto, and cranberries on top. Press a little to help it all stick into place.

Drizzle honey and place on the plank on the grill grates. 

Close the lid to the bbq and smoke as instructed. 

Carefully remove the plank and allow it to rest on a baking sheet before serving. 

Serve with crackers, sliced apples, and toasted baguettes.

EXPERT RECIPE TIPS

  • Indent the brie: Use your thumbs (or the back of a spoon) to press an indent into the top of the brie cheese so we can pile on all the toppings without them spilling everywhere.
  • Use a skillet: You could also use a small cast iron skillet instead of the wooden smoking plank on the grill to minimize cleanup. Just follow the recipe as instructed with the brie nestled into the cast iron skillet. Use caution when removing hot cast iron from the grill grates. Because cast iron retains heat, this is also a great vessel for serving the melty brie.
  • Wooden plank: We use a wooden plank for both smoking and serving this recipe. Cedar or alder both work. However, you could always use wood chips in a smoking box preheated on the grill for additional smoke flavor. We recommend pecan, hickory, or post oak wood chips.
An animated gif showing the melty cheese being pulled up with a small charcuterie knife.

Leftovers & Reheating

If you have leftover brie cheese, store it in an airtight container or double-wrap it in plastic wrapped tightly to maintain freshness. To reheat, you can warm it up in the microwave. Check after 30 seconds to see how much it’s warmed, and continue another 30 seconds or more if needed.

What to Serve With 

Pair this simple appetizer recipe with amazing dishes like:

Overhead shot of colorful toppings on melty cheese, with portion cut out to show a gooey center.

FAQs

WHAT GOES GOOD WITH SMOKED BRIE?

As mentioned above, crackers and apple slices are great to dip into your brie wheel. You can also spread it on toasted bread. Pair it with any charcuterie board for a smoky and rich addition.

DO YOU TAKE THE RIND OFF BRIE BEFORE BAKING?

No, you should not take the rind of the brie cheese before smoking and baking. The rind helps the cheese stay together and not melt out everywhere.

Shallow focus image of this appetizer recipe on a wooden smoking plank with crackers around it for serving.

More Appetizer Recipes

There are more delicious and simple Traeger appetizer recipes where this comes from. Try out the following two recipes if you love a smoked dish—the other two aren’t smoked but delicious!

I hope you and your guests enjoyed this simple but decadent and creamy smoked brie. Was this your first time smoking brie? What did you pair it with? Let me know in the comments below!

Smoked Brie

5 from 14 votes
Prep: 5 mins
Cook: 55 mins
Resting Time: 5 mins
Total: 1 hr 5 mins
Servings: 8
This smoked brie recipe is as easy as it gets. Topped with a savory sweet flavor combo, this melty cheese dish is begging to be your next appetizer recipe!

Recommended Equipment

  • pellet smoker or grill

Ingredients  

  • 1 Wheel of brie
  • 2 oz diced prosciutto
  • 2 tbsp Fig Jam
  • 2 rosemary or thyme sprigs herbs removed from stems and minced
  • 1/4 cup Cranberries fresh
  • 1 tbsp Honey

Instructions 

Prep the smoker:

  • Soak a wood plank for smoking for 20 minutes.
  • Remove and pat dry.
  • Meanwhile, prep your smoker for 225F

Assemble the brie:

  • In a small cast iron skillet, crisp the prosciutto, 5 to 7 minutes. Drain fat and set aside.
  • Place the brie on the wood smoking plank and carefully nestle the jam in the middle.
  • Sprinkle the thyme leaves, crisped prosciutto, and cranberries over top.
  • Drizzle with honey.

Smoke the brie:

  • Place the wood plank with the brie on the grill grates.
  • Close the lid and smoke the brie until it has softened through, about 40 to 45 minutes.
  • For the last 10 minutes, turn the heat to sear.

Serve:

  • Carefully remove the plank from the grill and allow to rest on a baking sheet for 5 minutes before serving.
  • Serve with crackers and toasted baguettes

Notes

This could also be made in a cast iron skillet on the grill.
We use Mike’s Hot Honey and Fig Chili Jam for bonus heat in this recipe. Use what works for your guests and family.
We tested this recipe on a Traeger pellet grill. However, it will work on any grill or smoker where you can maintain an even heat. Place the brie over indirect heat while it smokes for the best results. 
We find diced prosciutto near the deli or charcuterie area of our local markets or at Trader Joe’s. 
We used our thumbs to press an indent into the top of the brie. This made piling the toppings on a lot easier. 

Nutrition

Serving: 1g | Calories: 143kcal | Carbohydrates: 5g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 226mg | Potassium: 64mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.2mg
Course: Appetizer
Cuisine: barbeque, French, Fusion
Author: Kita Roberts
Keyword: smoked brie

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