Directions

1. 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.
2. 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.
3. Smoke the brie until softened and puffing up, about 30 minutes.

4. 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.

5. 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.