Welcome to BBQ Thirst. In this article we are going to be looking at Smoked cream cheese. Cream Cheese in the smoker has been somewhat of a trend recently and there are recipes and videos all over social media. Smoking cream cheese is incredibly easy, and then you can use it with crackers, as a dip or on a bun or bagel. I am a big fan of the way this comes out and I think you will be too.
You have all probably used cream cheese in the past. All you need to do is get yourself a regular sized block or two of the stuff. The first thing to decide is if you want to be smoking a savory, or a sweet cream cheese. If you decide savory then I recommend Tailgaters Barbecue Party Rub. It works well with the cheese and gives it an exceptional taste at the end. I am not a huge fan of sweet things, but if you are going that route then Suckle Buster Sugar Daddy should leave you with a nice sweet finish.
Firstly take your block of cheese and give it a little crosshatch all over it. This can be a regular crosshatch or simply a cut down the middle and go straight off the sides like you saw in the photo for the recipe. You don’t want to go too deep with your cuts as its just a block of cheese so try and stay at about 5mm or less when doing it. With the cuts made it is time to apply the rub.
You want to be seasoning all over and on each of the sides as well. Go liberally with the seasoning as you want the cheese to finish with a nice bark at the end.
Get The Smoker On
This is such an incredibly easy recipe to make. You want to have your smoker up and running at 250 degrees. Place the cheese on some foil before putting it on the grills and you are good to go. Maybe make the foil into a bit of a boat shape just incase anything goes wrong and the cheese melts all over the place. It shouldn’t and it didn’t when I made it, other recipes say to smoke at 225 so a little lower than 250 is also fine.
You really want to just let your smoker do its thing for about two hours. Keep an eye on the smokers temperature and an occasional check on the cheese, but otherwise its very low maintenance. You are not going to need to spritz like you would with some other smokes so even the most beginner can get stuck into this recipe.
At around the ninety minute mark it is worth giving a proper check to the cheese as it might be done a bit early and as soon as you think the bark is set nicely and the cheese is soft inside its time to get it off the smoker.
Take them inside and let them cool down. How much you let them cool is up to you. If you are planning to use it as a kind of hot dip with crackers then you are not going to need to wait all that long. If you want to slice it and put it on top of a cracker or spread it on a bagel then I would definitely wait longer before doing that. I would personally recommend that you refrigerate it over night and have it on bagels for breakfast.
Another use of the smoked cream cheese is to use it when you make Jalapeño Poppers. The extra smokiness would work really well! Have fun smoking this and let us know in the comments how the cheese tasted for you.