• Preheat the smoker to 250°F.
• Using a sharp knife, score a cross hatch pattern on the the top of the brie.
• Place it into a cast iron skillet or a baking tray and pop it in the smoker for 30-35 minutes. The cheese is ready when you stick a knife into it and is soft and melty. Remove it from the heat.
• Leave to cool for 5-10 minutes. Serve with cranberry sauce on top and your favorite crackers.

Cranberry sauce

• Heat the olive oil in a medium-size saucepan. Add the diced jalapeños and saute, over medium-high heat for 2-3 minutes until it starts to soften.
• Add in orange juice, BBQ sauce, brown sugar, and water. Bring it to a simmer.
• Add the cranberries. Turn the heat down to medium, and cook for 10-15 minutes until the cranberries start to burst and the sauce has reached your desired consistency.