Big Wick's, Cream cheese, Jalapeno, Meat Church, Smoked -
Meat Church - Matt Pittman's Smoked Cream Cheese with Big Wick's Glaze
Meat Church - Matt Pittman's Smoked Cream Cheese with Big Wick's Glaze
Category
Tailgating / Snacks
Cuisine
Barbecue
Smoked Cream Cheese is so tasty and amazing. It is hard to imagine eating regular cream cheese ever again. It's so simple and its incredible as a stand alone appetizer with a pepper jelly or it can elevate other appetizers like Jalapeño Poppers, Pig Shots ,Armadillo Eggs or Texas Twinkies!
Ingredients
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1 block cream cheese
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Meat Church The Gospel AP Rub or Meat Church Holy Voodoo(sub Honey Hog, Honey Bacon or Deez Nuts Honey Pecan)
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Big Wick’s Original Smoked Jalapeno Glaze
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Optional: If you enjoy spicy - Big Wick’s Fuego
Directions
- Smoker prep
- Prepare your smoker at a temp of 225 degrees. I like hickory or pecan for this cook, but most woods or pellets will do.
Prep the cream cheese
Place the cream cheese on a plank, pan or aluminum foil as it will fall through the cooking grate it you don't.
- Optionally, score the cream cheese for presentation or to add more surface are for seasoning.
- Season the cream cheese on all sides with Meat Church The Gospel All Purpose BBQ Seasoning.
Cook the cream cheese
Place the cream cheese in the smoker and smoke it for 2 hours.
Remove from smoker, and top with Big Wick’s glaze.
Serve with a heavy cracker or pita chip and enjoy!
