Saucy Rossy BBQ
Snacks & Sides

Smoked Double Cream Brie

A rich double cream brie smoked on a pellet grill and finished with Haskap jelly and hot honey — the perfect easy appetizer.

Time45 min Prep10 min YieldServes 6–8 as an appetizer CategorySnacks & Sides Watch3:14
Smoked Double Cream Brie — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Cross-hatch the top of the brie to let the smoke sink in.Score shallowly, top rind only. You are opening a path for smoke, not cutting the wheel open — score too deep and the whole thing collapses once the inside softens.
  2. 2Smoke on a pellet smoker at 200°F for 45 minutes with hickory smoke.200°F is the ceiling, not a suggestion. The rind is what holds a brie together, and much above that the cheese liquefies and runs out of the bottom. Leave it in its wooden box base or set it on parchment in a small pan so you can move it once molten.
  3. 3Finish with Holy Haskap Jelly and Stingin' Hot Honey, and serve as an appetizer.Both go on after it comes off, not before. Sugar on the smoker for 45 minutes scorches, and the contrast of cool sweet against warm smoky cheese is the whole idea.

Watch it on YouTube

What each ingredient is doing

Double cream brie
Higher butterfat than standard brie, which makes it richer and more prone to running — hence the strict temperature ceiling. The rind is structural rather than decorative here; it is what contains the melted cheese.
Hickory pellets
Assertive for a mild cheese. Forty-five minutes is about the limit before the smoke overwhelms the cream — if you want a longer hold, drop to apple, cherry or maple.
Haskap jelly
A tart berry preserve. The acidity is doing real work against a very rich cheese rather than just adding sweetness.
Hot honey
Sweet and hot against warm smoky cheese. Added off the heat so it stays liquid and glossy rather than caramelizing.

Temperature guide

StageTempWhat it means
Smoker temperature200°F / 93°CThe ceiling. Past about 225°F the fat separates and the cheese runs out through the rind.
Smoke time45 minutesEnough for flavour without hickory overwhelming a mild cheese.
DoneGives under light pressStill holding its shape. A visibly slumped brie has gone too far.
ServeWithin 30 minIt firms as it cools, and the molten texture is the point.

Pitmaster tips

  • 200°F is the ceiling, not a suggestion. Brie's rind holds it together, and much above that the cheese liquefies and runs out of the bottom rather than going gooey inside.
  • Cross-hatch only the top rind, cutting shallow. You are opening a path for smoke, not cutting the wheel open — score too deep and the whole thing collapses when the inside softens.
  • Leave the brie in its bottom wooden box if it came in one, or set it on parchment in a small cast-iron pan. Either gives you a way to move it once it is molten, which a bare grate does not.
  • Take it off while it still holds its shape and just gives under a light press. A brie that has visibly slumped on the smoker has already gone too far and will not come back.
  • Hickory is assertive for a mild cheese. 45 minutes is about the limit before the smoke starts to overwhelm the cream — if you want a longer hold, drop to a milder fruit wood.
  • Add the jelly and hot honey after it comes off, not before. Sugar on the smoker for 45 minutes scorches, and the point of the finish is the contrast of cool sweet against warm smoky cheese.
  • Leave the brie in its wooden box base, or set it on parchment in a small cast iron pan. You need a way to move it once it is molten, which a bare grate does not give you.
  • Score the top rind only and keep it shallow. The rind is structural — cut too deep and it collapses.
  • Pull it while it still holds its shape and gives under a light press. A visibly slumped brie has already gone too far and will not come back.
  • Add the jelly and honey after it comes off. Sugar on the smoker scorches, and the point is cool sweet against warm smoky cheese.

If it goes wrong

The cheese ran out of the rind
Too hot. 200°F is the limit — past about 225°F the fat separates and the rind cannot contain it. Check the smoker at grate level rather than trusting the controller.
It collapsed when I moved it
Scored too deep, or no support underneath. Score the top rind only, and cook it in its wooden box base or a small cast iron pan so you have something to lift.
It tastes overwhelmingly of smoke
Hickory is strong for a mild cheese. Drop to apple, cherry or maple, or cut the time to 30 minutes.
The topping burnt
Jelly and honey went on before smoking. Both are sugar — they go on after it comes off the heat.
It never went molten
Not long enough, or the smoker was running cooler than set. A double cream brie should give noticeably under a light press before you pull it.

Ways to change it up

Camembert
Behaves almost identically and is usually cheaper. Slightly stronger flavour, same rind structure and same temperature limit.
Savoury topping
Caramelized onion, bacon jam or roasted garlic instead of the sweet finish. Same technique, different direction.
Baked in pastry
Smoke first, then wrap in puff pastry and bake. The smoke survives and you get a showpiece.
Milder wood
Apple, cherry or maple are far more forgiving on a delicate cheese and let you smoke a little longer.
Charcoal grill
Two-zone with a small fire and a chunk of wood on the cool side, holding 200°F. The difficulty is stability — brie punishes spikes.

What to serve it with

  • Crackers, crostini or crusty bread for scooping.
  • Sliced apple or pear — fruit against warm cheese is a classic for good reason.
  • Cured meat and pickles on the same board.
  • Extra hot honey on the side.
  • A crisp white wine or a cold cider.

Storage & reheating

Smoked brie is best eaten warm, within about half an hour of coming off. Leftovers keep 3–4 days wrapped in parchment then foil in the fridge, where it firms back up and becomes a genuinely good sliceable smoked cheese — different from the molten version but not worse. Do not seal it in plastic wrap directly against the rind; brie needs a little air or the rind goes ammoniated.

Reheat gently at around 200°F for 10–15 minutes if you want it soft again, and expect it to be looser the second time since the rind has already been cut. Smoked brie does not freeze well — the texture turns grainy and the rind separates on thaw.

FAQ

What temperature do you smoke brie at?

About 200°F, and no higher. The goal is to warm it until the inside is molten while the rind still contains it. Past roughly 225°F the fat separates and the cheese runs out through the rind, leaving you with a greasy puddle instead of a dip.

Do I take the rind off before smoking?

No — the rind is structural. It is what holds the melted cheese in place and lets you serve it as a wheel. Score the top shallowly to let smoke in, but leave the sides and bottom intact.

Which wood is best for smoking cheese?

Milder is safer. Hickory works here because it is a short 45-minute cook, but apple, cherry or maple are more forgiving on a delicate double cream. Cheese takes smoke very quickly, so the wood choice matters more than it does on a long meat cook.

Can I smoke brie on a charcoal grill instead of a pellet smoker?

Yes, as long as you can hold a low indirect temperature around 200°F with a small fire and a chunk of wood on the cool side. The difficulty is stability — brie punishes temperature spikes, so a charcoal setup needs watching in a way a pellet grill does not.

Do I take the rind off before smoking?

No — the rind is structural. It is what holds the melted cheese in place and lets you serve it as a wheel. Score the top shallowly to let smoke in, but leave the sides and bottom intact.

Can I smoke brie on a charcoal grill?

Yes, as long as you can hold a low indirect temperature around 200°F with a small fire and a chunk of wood on the cool side. The difficulty is stability — brie punishes temperature spikes, so a charcoal setup needs watching in a way a pellet grill does not.

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Cheese
Cheese is a good source of protein and calcium and pairs naturally with smoke, but it's also high in saturated fat and sodium — a little delivers big flavour, so treat it as a rich accent.
Honey
Honey is a natural sweetener that adds gloss and flavour; it's still sugar, so it's used sparingly. In raw form it carries trace antioxidants and beneficial compounds.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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