Smoked Cream Cheese (4 Ways!) 

Thanks for using my rub Chef Tom!

A couple of observations based on my experience: chill the cream cheese in the freezer for up to 1 hour, but at least 30 minutes. Makes it a lot easier to handle, less "sticky". And when cutting the cross hatches, stand the knife up and use the tip, rather than a guillotine chopping action. Thank you for your video.

This would be great stuffed in a jalapeño popper!

Have tried this a couple times now. I tend to prefer more of a savory flavor on the cheese more so than a sweet. So far my fav has been a lime chili; killer with some grilled wings, gonna have to try some of the ones recommended in the video ;-)

im sending this to dad. man is addicted to his traeger.

Just made this last night. It is actually legit.

Hot Pepper Jelly pairs well!

Love Chef Tom recipes! Keep 'em coming please!!

Labor Day appetizers were 2 of these - one with Everything Bagel and the other with Cattleman’s Tri-Tip. So very good. Should’ve made a few more - our guests were disgruntled when we ran out.

Hi Chef Tom I was watching a bunch of your videos today and my pallet says yes to smoke cream cheese today added to your smoked dove poppers. Don’t and won’t eat dove but I do have some steak that I will cut small as a dove breast and hopefully my mouth will stop watering and time will fly quickly cause it may be nine thirty a.m. but I’m hungry 😋 have a great day. Lisa

Finally a good video. I've heard this trend but when u Google there is very few instructional vids and articles. I'm sure there is more now but for a trend blowing up face book there wasn't much. I've done trial and error. By go tops are everything bagel seasoning with Ritz or a cinnamon sugar with graham cracker

Love the way you added your (as always) originality and did something in addition to the BBQ rub. These on the smoker 2 Night for wife's BD!! Thanks!

Great football snack! Can't wait to try it and maybe incorporate into a jalepeno popper! Thanks as always chef!

Oh man, I've been holding off so hard from trying this but I think I just got bit by the cream cheese bug! Hold my beer...

Just ordered it all, hopefully be smoking some cream cheese for Sunday football games!

Really nice presentation with the chips/cream cheese

Jalapeño jelly would be good with it

made this last week with my own sweet and spicy rub and habanero jelly i made last year. Was the stuff of legends... and a belly ache.

have seen this but have wondered what temp do you smoke at.... everyone said 225 to 250... was like, its cheese, will melt.... but now that I have seen it... Going to try for sure. thanks for posting.

Have to give this a shot - I've smoked a lot of stuff, but not cream cheese.... yet.

Just made this last night using the Gospel and then finished off with Rib Candy Apple Cherry Habanero. Was a hit, got devoured in minutes.

chief Tom never disappoints

Just tried this today. Absolutely amazing! Thanks brother.

Can you do a smoked Buffalo chicken dip?

These look 💯 legit!

What an awesome idea. Or ideas I should say! Great work as always, Chef Tom!

I've been curious this and thanks for showing.

put dat on a cracka dood!

Thank you for your Smokey Knowledge

Love the Texas nod with Meat Church!

what about glazing and cold smoking the cream cheese

Love ya going Stick Burner! 😊👍👍

Everything bagel seasoning with smoked salmon was life changing

Great recipe!! so going to make this!

If I only had access to pretty much any seasoning/rub I wanted along with any topping...ahh the envy :)

Our family makes a cream cheese plate with cocktail sauce and crab meat. I wonder how an Old Bay style seasoning would do in a smoked cream cheese?

Question: With regards to serving fresh of the smoker they'll be great. But reserving after refrigerating, would you reheat them (slightly) or serve cold?

Chef Tom can you do your version of an Authentic Gumbo? love your channel and have every single Cattlemans Grill seasoning.

This looks great. Any thoughts about how the smoked cream cheese might be incorporated into deviled eggs?

That looks amazing man, it will be my next cook for sure.

That looks AMAZING my friend!!!

Man I gotta get those Italian rubs for sure! Great video

hmmm, jalapenos poppers with all that cream cheese.

Great idea

What about cinnamony sweet for desserts. That sounds interesting.

Seems like you could soften the cream cheese first and mix the seasoning throughout then reform into a block back in the fridge then smoke

Can we bake it in an oven??

Does the frogmat alter the cook/texture compared to directly on grate? Asking for any type of smoked food, not just cream cheese. Frogmat looks like an interesting concept.

I’d put that ona Crackah dooood

How would it travel to take somewhere else and would it need heating back up?

Hey brother, try any apple pie seasoning with red plum jelly on top. Thank me later. Done about 30 blocks of cream cheese already.

Hey Chef Tom, looks delicious 😋 Going put on a limb... can the kamado joe pellet joe be used to achieve this effect?

The Philadelphia cream cheese I buy in the store is not as thick as the one I see in the video....what brand are you using?

I did some smoked cream cheese, and it was way too salty for me. Maybe I used too much seasoning? What wood works best?

Are you and meat church planning videos together?

I only have one pellet grill and would like to serve with thanksgiving dinner. Pellet grill will be cooking the turkey. Can you make this ahead of time and reheat in a regular oven?

damn i hate that in europe (and in italy) meat church and other great brands are really expensive and very hard to find. we have a great angus&oink tho. great video!

Anyone in the UK tried this yet? Not sure our cream cheese is as solid.

Nice

It looks good is it served at room temp

for the Mexican cream cheese, you guys could've used enchilada sauce with pickled red onions

@meatchurch has a few rubs that go well with this recipe!

You don’t let this rest for a week or so?

But why?

When I started doing beef briskets they were around $1 a pound. Then everybody with a backyard grill or pellet smoker started buying them and the price shot through the roof and I have seen briskets now for over $100 each.. Smoked cream cheese is NASTY and disgusting,,, do not try it,, do not buy any cream cheese. IM SERIOUS

Charcoal on offset..........