Cream cheese on the smoker. Sounds weird, tastes great. Takes about two hours and barely any effort. I use Meat Church Texas Sugar on top but any sweet rub works.
Smoker at 200. Two hours. That’s it.
Ingredients
- 1 block cream cheese (8 oz), still in the block
- 1-2 tbsp Meat Church Texas Sugar
- Optional: honey drizzle, chopped green onions, crushed pecans
- Crackers or chips for serving
Steps
- Take the cream cheese out of the wrapper. Score the top in a crosshatch pattern with a knife. This lets the smoke and seasoning get in.
- Cover the top and sides with Texas Sugar. Press it in a little.
- Smoker at 200 for 2 hours. Low and slow on this one.
- It’ll be soft and slightly golden when it’s done. Drizzle honey on top if you want.
- Serve warm with crackers or chips. It firms back up as it cools, which is fine too.
This is the recipe I make when people say “I didn’t know you could smoke that.” You can smoke pretty much anything.
