Step 1

Preheat your smoker to 200 F (Or any temp between 180 F and 250 F if you have a different desired temp for something else you're smoking. The cream cheese is fine to smoke at any temp in that range.)

Step 2

Mix together your dry rub if you're making it now.

Step 3

Line a small baking sheet with foil and grease the foil with spray oil. Drizzle the block of cream cheese with a little olive oil, fully coating the outer surface.

Step 4

Then, dust with the dry rub, covering all sides of the block.

Step 5

Place the coated block on the prepared baking sheet. Use a sharp knife to score the top of the block with a cross-hatch pattern, as pictured.

Step 6

Smoke for 1 to 2 hours (I usually do 2 for more smokiness and the best texture, but you can pull it out after an hour if desired). Serve with a cheese knife and crackers (as a spread) or with plain kettle chips (as a dip).