Smoked Cream Cheese
An 8 oz block of cream cheese is coated with olive oil and BBQ rub, scored on top, and smoked at 200 F for 1 to 2 hours until the center is warm and spreadable with a sweet-savory crust.
Equipment
- smoker
Ingredients
- 8 oz cream cheese (one standard block)
- 2 tbsp BBQ dry rub (use your favorite)
- olive oil
- spray oil
BBQ Dry Rub (makes ½ cup)
- 1/4 cup dark brown sugar
- 2 tbsp kosher salt (do NOT sub table salt 1-1)
- 1 tbsp garlic powder
- 1/2 tbsp black pepper
- 1/2 tbsp onion powder
- 1/2 tbsp smoked paprika (or regular paprika)
- 1/2 tbsp chili powder (add more for extra spice)
Instructions
- Bring the smoker to 200 F, or choose a setting between 180 F and 250 F when sharing the smoker with another dish. Let the cooking chamber reach the selected temperature before adding the cheese.
- Combine the homemade rub ingredients in a bowl if you aren’t using a purchased blend, keeping the specified kosher salt rather than substituting table salt by volume. Break up brown sugar clumps until the mixture looks evenly blended.
- Cover a small baking sheet with foil, apply spray oil to the foil, and lightly coat every outer surface of the cream cheese with olive oil. The cheese should have a thin sheen that helps the seasoning cling.
- Distribute the measured 2 tbsp BBQ dry rub over the top, bottom, and sides, reserving the remaining homemade mixture. A light, even coating should cover the block without a thick pile of seasoning.
- Set the seasoned cheese on the prepared sheet and cut intersecting diagonal lines across the top with a sharp knife. The cuts should form a crosshatch while leaving the block intact.
- Transfer the sheet to the smoker and cook for 1 to 2 hours, choosing a shorter smoke for milder flavor or a longer smoke for more depth. Look for opening score lines, a darker seasoned surface, and a warm, spreadable center.
Notes
Ingredient tip: The homemade dry rub batch yields 1/2 cup, but one block of cream cheese only needs 2 tablespoons. Store the rest for another time, and never swap table salt 1-for-1 in place of kosher salt by volume.
Handling tip: Keep the full-fat cream cheese brick cold until you are ready to oil and score it about 1/4 inch deep so the block stays intact. Always keep it supported on a greased, foil-lined sheet rather than placing it directly on smoker grates.
Oven option: To make this indoors without a smoker, place the coated and scored block on a greased, foil-lined baking sheet and bake at 250 F for about 1 hour until the center is warm and spreadable.
Storage and reheating: Refrigerate leftovers promptly in an airtight container at 40 F or below. Gently warm individual portions in the microwave or an oven-safe dish just until spreadable.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.