Smoked Cream Cheese
Smoked cream cheese transforms an 8-ounce block into a golden, gooey appetizer with a caramelized BBQ rub crust in just two hours on the smoker. Serve it straight from the cast-iron skillet with crackers, chips, and a jar of red pepper jelly for a crowd-pleasing appetizer that disappears fast.
Equipment
- Pellet grill or smoker Any type works — offset, charcoal, or gas grill with smoker box
- Mini cast-iron skillet or aluminum pan Keeps the block off the grates and holds its shape
- Sharp knife For scoring the crosshatch pattern
Ingredients
Main Ingredients
- 1 block (8 oz) full-fat cream cheese not low-fat or whipped — blocks only
- 2 tablespoons BBQ dry rub or everything bagel seasoning, Cajun rub, or cinnamon sugar
- 1 tablespoon olive oil optional but recommended — helps rub adhere
Classic BBQ Dry Rub (if making from scratch)
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional, for heat
- 1/4 teaspoon black pepper
Instructions
- Optional: Unwrap the cream cheese block and place it in a small cast-iron skillet or on parchment paper. Freeze for 10–15 minutes to firm it up for cleaner scoring.
- Using a sharp knife (run under hot water first), score the top of the cream cheese in a crosshatch pattern, cutting about halfway deep. Space cuts roughly half an inch apart. Do not cut all the way through.
- Drizzle about 1 tablespoon of olive oil over the top and sides of the block. Apply your dry rub generously to the top and all four sides, pressing lightly so it adheres.
- Preheat your smoker to 225°F. Use apple, cherry, or pecan wood for a mild, complementary smoke flavor. Avoid pure mesquite.
- Place the seasoned cream cheese in a cast-iron skillet or small aluminum pan. Set on the smoker over indirect heat.
- Smoke at 225°F for 90 minutes to 2 hours. Rotate the pan at the 45-minute mark for even smoke exposure. Do not exceed 250°F.
- The cream cheese is done when the surface is golden-brown, the score marks have opened up noticeably, and the block has puffed slightly. Remove from the smoker and serve immediately with crackers, chips, or vegetables.
Notes
Serving suggestions: Top with red pepper jelly, hot honey, fresh salsa, or peach jam right after pulling from the smoker. Serve with crackers, pita chips, tortilla chips, or raw vegetables.
Seasoning variations: Everything bagel seasoning, Cajun rub, ranch seasoning, or cinnamon sugar (for a sweet dessert version) all work equally well.
Make ahead: Season and score the block up to 8 hours before smoking. Cover with plastic wrap and refrigerate.