Smoked Cream cheese

I love the depth that some simple foods can take on when smoked. Smoked cream cheese came on my radar and I knew I had to try it.
I pulled a package of cream cheese from the refrigerator, and sliced 1” grid lines in it. I sprinkled one of my favorite BBQ rubs all over it. Meat Church brand Honey Hog Hot is a blend of flavors including Garlic, salt, honey powder, and a hint of powdered jalapeño. It’s delicious on many things, including cream cheese.
I use a digitally controlled, gravity fed charcoal and wood smoker made by Masterbuilt for all my smoking and grilling. It has the ease of use of a pellet grill, but the amazing flavor that comes with real wood and charcoal. I light the charcoal in the hopper, put some pecan chunks in the ash bin for a light, sweet smoke, and set the temperature to 200° I waited until the smoke coming out was almost invisible, but with a bluish tint. Dirty smoke makes for bitter food.
Leaving the cheese on the foil wrapper, I put it in the smoker for 2 hours. The aroma of pecan smoke miked with the sweet and savory smells of the rub made it difficult to leave on the grill for any longer. The taste and texture was amazing! Creamy, warm, nutty, salty, sweet, just a bit of spice from the jalapeño! I highly recommend you try this with on your next charcuterie adventure.