"This is very forgiving. If you don’t cook it enough, it’s still runny good. If you cook it too much, it’s just runnier."
1 wheel of Brie
1 small jar jam (sour cherry, fig or any flavor)
15 slices prosciutto
Preheat the grill/smoker to 225°F for indirect heat.
Arrange the prosciutto slices in a circle overlapping each other by a third to a half. Place the Brie wheel in the center of the slices.
Spread a thick layer of the jam over the top of the cheese wheel. Fold the meat slices up over the cheese, encasing it entirely.
Place the cheese bundle on a sheet pan (I use the Yukon Glory flat pan) and set it directly on the grates over indirect heat. Cook until the cheese feels soft and melty, about 30 minutes.
Cool down for about 5 minutes. Cut it open with a sharp knife and let the cheese ooze out some. Serve with crackers.