Jalapeño Popper Smoked Cream Cheese

Steps

1. 1

   Preheat your smoker, grill, oven, or air-fryer to 250°F (120 °C) (120°C (250 °F)).

2. 2

   Season the block of cream cheese on all sides with your favorite BBQ rub, ensuring even coverage.

3. 3

   Using a sharp knife, score the top of the cream cheese block in a cross-hatch (diamond) pattern, cutting about 1/4 inch deep.

4. 4

   Place the cream cheese in your preheated cooker and cook at 250°F (120 °C) for approximately 1 1/2 hours until the block has softened and the rub has set.

   Start 2-hour timer
5. 5

   While the cream cheese is cooking, chop the 6 strips of bacon into small pieces.

6. 6

   Add the bacon to a skillet over medium heat and cook down until crispy and the fat has rendered. Remove the bacon bits with a slotted spoon and set aside, leaving the grease in the pan.

7. 7

   Add the sliced jalapeños to the skillet with the bacon grease. Sauté until the jalapeños are soft and slightly browned.

8. 8

   Once the cream cheese is finished, remove it from the heat. Top the block with the cooked bacon bits and the sautéed jalapeños.

9. 9

   Drizzle 4 tablespoons of honey over the top of the bacon and jalapeños.

10. 10

    Serve immediately while warm with your favorite crackers.