Smoked Cream Cheese
Preheat the smoker to 200º-225º
Combine the blocks of cream cheese and form into a 6 inch cake or alternative shape.
Place cream cheese on non-stick foil square (so it can be moved around) and transfer to a cast iron skillet.
Coat the cream cheese with Blues Hog Sweet & Savory.
Score the top of the block 1/4 inch down in criss cross pattern even wedges.
Transfer to smoker and let cook for approximately 2 hours our until the outside reaches the desired color.
Pour BBQ sauce over top – Raspberry Chipotle for a fruity heat or Tennessee Red for a tangy pop.
Serve with crackers or chips.