GRILLION DOLLAR MEAT
All recipesVegetarian / The Sunday Cook

Smoked Brie with Honey & Toasted Baguette

By Logan · Grillion Dollar Meat

Cuisine: American

Rindless Brie smoked until warm and scoopable, finished with a honey drizzle and served with toasted baguette, crisp green apple, and fresh fruit. A simple sweet-and-savory appetizer from the smoker.

Jump to recipe
Warm smoked Brie in a foil-lined cast-iron skillet on a wooden table before the finishing honey drizzle
PREP10 minCOOK45–60 minREST3–5 minMAKES6 appetizer servings
A simple smoker appetizer with fresh fruit

Does this cook fit your day?

About 15–20 min hands-on · 58–75 min total

Trim the cold Brie and smoke it in a lined skillet. Toast the baguette and slice the fruit near the end, then drizzle with honey and serve warm.

Hands-on time is an estimate for the original batch, including prep and finishing. Total time includes cooking and resting. Larger batches can take longer.
First time? Start here

Rindless Brie needs a pan to contain it. Keep the foil open on top and check the center from 30 minutes.

Cooking terms explained
Use the equipment you have

Use a smoker and small heat-safe skillet or dish. A separate oven or stovetop skillet toasts the bread while the cheese smokes.

Before you shop

One small wheel makes about six appetizer portions alongside baguette and fruit. Use whichever fresh fruit you already have.

Make it a meal

Serve warm on a heatproof trivet with a spreader, toasted baguette, crisp green apple, and fresh fruit. Six servings are appetizer portions, not a main meal.

LET’S COOK

Step-by-step instructions.

YOUR FINISH LINEHot, soft, scoopable center; remove before vigorous bubbling or oil separation

  1. Preheat the smoker and prepare the skillet

    • Preheat the smoker or pellet grill to 225°F for indirect cooking. Apple or cherry wood gives a gentle smoke flavor.
    • Line a small cast-iron skillet or shallow smoker-safe dish with foil, bringing the foil up around the edges to contain the melted cheese. Use a pan only slightly wider than the Brie.

  2. Trim the rind without scoring

    • While the Brie is cold and firm, use a sharp knife to shave off the rind from the top, bottom, and sides, removing as little cheese as possible. Do not score it.
    • Place the trimmed Brie in the foil-lined skillet. Keep the foil open on top so smoke can reach the cheese. Do not place rindless Brie directly on the grill grates.

  3. Smoke until soft and scoopable

    • Set the skillet over indirect heat and close the smoker lid. Smoke for approximately 45–60 minutes, beginning checks at 30 minutes.
    • The center should be hot, soft, and easy to scoop, with the cheese gently spreading into the foil. Thickness, starting temperature, and smoker conditions can change the timing. Continue in short intervals if the center remains firm, and remove promptly once melted rather than waiting for vigorous bubbling or oil separation.

  4. Toast the baguette while the Brie finishes

    • During the last 10–15 minutes of smoking, heat the oven to 400°F. Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
    • Bake for 6–10 minutes, turning once, until lightly golden and crisp at the edges. Alternatively, toast the slices in a skillet over medium heat, watching closely.
    • Wash and prepare the fruit. Slice the green apple just before serving to limit browning.

  5. Drizzle with honey and serve

    • Using oven mitts, move the skillet to a heatproof trivet. Let stand for 3–5 minutes, then drizzle the honey over the warm Brie.
    • Serve immediately with toasted baguette slices, green apple, and fresh fruit. Set out a small spoon or cheese spreader for scooping and warn guests that the skillet and handle stay hot.
SERVING & STORAGE

Keep the Brie refrigerated until preparation. Use a heatproof trivet and oven mitts for the skillet, and keep the hot handle away from guests. Refrigerate leftovers promptly rather than leaving the cheese out for the entire gathering.

USDA temperature guidance
SMALL DETAILS, BETTER COOKS

A few helpful tips

Plan your cook, from prep to plate

Timing is an estimate. Follow temperature and tenderness checks.

  1. First 10 minutes

    Preheat, line the skillet, and trim the rind from cold Brie.

  2. Next 45–60 minutes

    Smoke at 225°F, checking from 30 minutes.

  3. During the last 10–15 minutes

    Toast the baguette and prepare the fruit while the cheese finishes.

  4. Last 3–5 minutes

    Let the cheese settle briefly, drizzle with honey, and serve.

WHEN THE COOK HAS QUESTIONS

A little help.

Do I remove the rind or score the Brie?

For this recipe, trim the rind from the top, bottom, and sides while the cheese is cold. Do not score it. The foil-lined skillet contains the cheese as it softens.

When do I add the honey?

Drizzle it over the warm cheese after smoking and a brief 3–5-minute stand. This keeps the honey as a sweet finishing layer.

What size Brie does the timing cover?

The baseline is an 8-ounce wheel before trimming. A thicker or larger wheel may take longer; use the softness of the center rather than weight alone. For a larger batch, multiple small wheels in separate pans give more predictable timing.

Can I put the cheese straight on the smoker grates?

No. With the rind removed, the Brie can melt through the grates. Use a foil-lined skillet or another shallow smoker-safe dish.

What should I serve with smoked Brie?

Toasted baguette, crisp green apple, grapes, berries, and sliced pear balance the rich cheese and honey. Keep the fruit fresh and serve alongside, not in the smoker.

Can I make this in the oven?

Yes. Warm the Brie in its lined oven-safe dish at 225°F, checking from 30 minutes and continuing until the center is soft and scoopable. It will not have the wood-smoke flavor.

How do I keep it creamy?

Serve promptly while warm. Avoid prolonged cooking after it melts, which can cause the fat to separate. If it firms up before serving, warm gently in the skillet until scoopable again.

MAKE TOMORROW TASTE GOOD

Keep & reheat.

Refrigerate leftover cheese within 2 hours, or within 1 hour above 90°F, in a covered container at 40°F or below. Use within 3–4 days, or sooner if the package directs. Store fruit and bread separately.

Reheat

Reheat refrigerated Brie in a small covered oven-safe dish at 300°F until the center reaches 165°F, then serve promptly. Texture may be less smooth after reheating. Toast bread separately and use freshly sliced fruit.

Next-day idea

Spread leftover Brie onto toasted bread or use a small amount in a grilled cheese sandwich. Store fruit and baguette separately from the cheese.

USDA leftover guidance
KEEP THE GOOD FOOD GOING

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FREE MEAT TEMPERATURE CHEAT SHEET

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