2 tablespoon BBQ dry rub use your favorite, or see the recipe below
olive oil
spray oil
BBQ Dry Rub (makes ½ cup):
¼ cup dark brown sugar
2 tablespoon kosher salt
1 tablespoon garlic powder
½ tablespoon black pepper
½ tablespoon onion powder
½ tablespoon smoked paprika or regular paprika
½ tablespoon chili powder add more for extra spice
INSTRUCTIONS
Preheat your smoker to 200 F(Or any temp between 180 F and 250 F if you have a different desired temp for something else you’re smoking. The cream cheese is fine to smoke at any temp in that range.)
Mix together your dry rub if you’re making it now.
Line a small baking sheet with foil and grease the foil with spray oil. Drizzle the block of cream cheese with a little olive oil, fully coating the outer surface.
Then, dust with the dry rub, covering all sides of the block.
Place the coated block on the prepared baking sheet. Use a sharp knife to score the top of the block with a cross-hatch pattern, as pictured.
Smoke for 1 to 2 hours (I usually do 2 for more smokiness and the best texture, but you can pull it out after an hour if desired). Serve with a cheese knife and crackers (as a spread) or with plain kettle chips (as a dip).
NOTES
This is a perfect app to throw in the smoker as you wait for your main dish to smoke. It will come out great at a range of smoke temps, so it’s easy to do without adjusting your set temperature.
