Hello World KitchenBeta

Cedar Plank Smoked Brie with Maple-Pecan Glaze

A decadent, gooey wheel of brie lightly smoked on a cedar plank, topped with caramelized brown sugar, pure maple syrup, and toasted pecans. This sweet and savory masterpiece bridges the gap between an elegant appetizer and a rich cheese-course dessert.

Prep 10 min Cook 15 min Total 30 min Level Easy

Serves 6

Ingredients

Brie & Plank

8 oz Brie cheese wheel — Keep cold until ready to score and grill
1 item Cedar grilling plank — Must be untreated and food-grade

Maple-Pecan Topping

0.5 cup Pecans — Roughly chopped and toasted
3 tablespoons Pure maple syrup — Use real maple syrup, not pancake syrup
2 tablespoons Brown sugar — Packed
1 teaspoon Fresh thyme leaves (optional) — For garnish

For Serving

1 batch Crackers or sliced baguette — Use gluten-free if needed
1 batch Apple or pear slices (optional) — Tart apples like Granny Smith work best

Instructions

Submerge the cedar plank in water for at least 1 to 2 hours before grilling. Weigh it down with a heavy bowl or can to keep it fully submerged.
~60 min
You can add a splash of apple juice, wine, or bourbon to the soaking water for extra flavor.
Set up your grill for two-zone cooking. Preheat one side to medium-high direct heat and leave the other side unlit (or on low) for indirect heat. Aim for an ambient temperature of about 350°F (175°C).
~10 min
Temperature management is key: too hot and the cheese will burst; too cold and it won't melt properly.
While the grill preheats, carefully score the top rind of the brie wheel in a crosshatch pattern using a sharp knife. Cut just through the rind, not deeply into the cheese.
~2 min
Leaving the rind on the sides and bottom is essential to keep the cheese contained as it melts.
In a small bowl, combine the chopped toasted pecans, pure maple syrup, and brown sugar. Stir until the pecans are evenly coated.
~3 min
Place the soaked cedar plank directly over the lit side of the grill for 3-5 minutes until it begins to lightly smoke and crackle. Flip the plank over and move it to the indirect heat side.
~5 min
Pre-toasting the plank releases the essential cedar oils for maximum smoke flavor.
Place the scored brie wheel in the center of the toasted side of the cedar plank. Spoon the maple-pecan mixture generously over the top of the cheese.
~2 min
Close the grill lid and let the brie smoke over indirect heat for 12 to 15 minutes. Check occasionally. The brie is done when the sides are soft to the touch and the topping is bubbly and caramelized.
~15 min
If the bottom of the plank catches fire, spritz it with a little water.
Carefully remove the plank from the grill using sturdy heat-proof gloves or a large spatula. Let the brie rest on the plank for 5 minutes before serving.
~5 min
The cheese will be molten inside; resting allows it to firm up just enough so it doesn't immediately spill out.
Garnish with fresh thyme leaves if desired. Serve directly on the cedar plank (placed on a heat-proof platter or trivet) with crackers and apple slices.

Nutrition

240

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

240

Sodium (mg)

Cholesterol (mg)

Equipment

Cedar grilling plank
Grill (gas or charcoal)
Small mixing bowl
Knife

Tips & Storage

Always keep a spray bottle of water near the grill when using wood planks to quickly extinguish flare-ups.
If you don't have a grill, you can bake this in the oven at 350°F on a baking sheet, though you will miss out on the smoky cedar flavor.
Use a high-quality double or triple cream brie for the best, gooiest texture.
Storage: Store leftover brie in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave in 15-second intervals or in a 300°F oven until warmed through.