Directions

1. Preheat the smoker to 200º-225º

2. Combine the blocks of cream cheese and form into a 6 inch cake or alternative shape.

   

3. Place cream cheese on non-stick foil square (so it can be moved around) and transfer to a cast iron skillet.

4. Coat the cream cheese with Blues Hog Sweet & Savory.

   

5. Score the top of the block 1/4 inch down in criss cross pattern even wedges.

   

6. Transfer to smoker and let cook for approximately 2 hours our until the outside reaches the desired color.

   

7. Pour BBQ sauce over top – Raspberry Chipotle for a fruity heat or Tennessee Red for a tangy pop.

   

8. Serve with crackers or chips.