Smoked cream cheese is soft, warm and delicious and it may just change your life as you know it! I love cream cheese and tend to use it in a lot of recipes but up until now, I've never tried to smoke it by itself.
Boy have I been missing out!
Here's how you do it and you owe it to yourself to do this at your house soon.
Note: I have not tried mixing other things into the cheese, but I'm thinking you could mix things in then form it back into a block or shape of your own choice. I'll do a separate recipe on that at a later time.
Step 3: Smoke Time
The idea for setting up your smoker is low, indirect heat and lots of smoke. A pellet smoker is perfect for this since most of them have a special smoke setting that maintains 160-180°F.
You do need a little heat to get the cheese really soft on the inside but I recommend keeping it below 225°F if possible with 160-180°F being ideal.
A water pan is not necessary with this process. If your smoker uses a water pan to block the heat from hitting the meat directly, just leave it dry or put minimal water in it.
Place the whole pan on the grate..
Let the smoke roll for about 3 hours
Step 4: Serve It Up
Remove the smoked cream cheese from the smoker and serve it up immediately with your favorite crackers or a selection of various pretzels, crackers, crisps, etc.
Order Jeff’s Rubs and Barbecue Sauce TODAY!
✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
Smoked cream cheese is soft, warm and delicious and it may just change your life as you know it!
2blocks of cream cheese(8 ounces each)
2TBSJeff's original rub(ThinBlueFoods.com)
2TBSJeff's Texas style rub(ThinBlueFoods.com)
Your favorite crackers
Place blocks of cream cheese on a cookie sheet or shallow pan.
Apply barbecue rub or your own favorite seasoning to the top, bottom and sides.
Set up smoker for cooking at 160-180°F using indirect heat. Note: Pellet smokers work well for this since the special smoke setting usually maintains this temperature range while producing a lot of smoke.
Let the cream cheese smoke for about 3 hours.
Remove from the smoker when finished and serve immediately with an ample supply of crackers or pretzels for dipping.
Feel free to mix other ingredients into the cheese then re-form into blocks or another shape of your choice before smoking.