Smoked Cream Cheese
One of the easiest smoker appetizers: a block of cream cheese scored, coated in sweet BBQ rub, and slow-smoked until soft, warm, smoky, and spreadable. Perfect for crackers, chips, veggies, or bagels, with just three ingredients and 5 minutes of prep.
Equipment
- Smoker
- Wire rack or small cast-iron skillet
- Sharp knife
Ingredients
- 8 oz block cream cheese smoke two or more blocks at once if you like
- 1 tbsp yellow mustard or olive oil; a binder for the rub
- 1 tbsp sweet BBQ rub any sweet BBQ rub
Instructions
- Preheat: Preheat your smoker to 200°F, set up for indirect heat and light smoke.
- Score: Unwrap the cream cheese and use a sharp knife to score the top in a crosshatch pattern, about 1/4 inch deep, to help it absorb smoke and seasoning.
- Season: Lightly brush the surface with yellow mustard or olive oil (optional, helps the seasoning stick), then sprinkle BBQ rub evenly over all sides.
- Smoke: Place on a wire rack or in a cast-iron skillet and transfer to the smoker. Smoke 1 1/2 to 2 hours, until it softens and the score marks become more pronounced.
- Rest and Serve: Carefully remove from the smoker and rest 5 minutes. Serve immediately with chips, crackers, veggies, or spread on bagels. Drizzle with hot honey if you like.
Notes
Keep the smoker low (around 200°F) with indirect heat so the cream cheese softens and smokes rather than melting. Use a full-fat block (not whipped/tub style). Score about 1/4 inch deep for the best smoke absorption and the classic look. The mustard or oil is just a binder, you won't taste it. Smoking in a small cast-iron skillet makes it easy to lift and serve. Smoke several blocks at once for a crowd. Best served warm and fresh; keeps 3 to 4 days refrigerated (great cold on bagels too). Note: the source left the servings field blank, so 8 is an estimate.