Pellet Smoked Cream Cheese

Ingredients 2 8oz block cream cheese 2 tbs everything bagel seasoning 2 tbs Tony Chachere’s creole seasoning Directions Remove the two blocks of cream cheese from the refrigerator and place them on a cutting board. Using a sharp knife, lightly slice a crosshatch pattern on the top surface of each cream cheese block. This allows the seasonings to penetrate and creates an attractive presentation. Generously season one block of cream cheese with everything bagel seasoning, ensuring all sides are well-coated. Generously season the other block with Tony Chachere’s Creole seasoning, again covering all sides evenly. Place a sheet of butcher paper on top of a cooling rack. The butcher paper will prevent the cream cheese from sticking, while the cooling rack allows smoke to circulate around the entire block, including the bottom. Position the cooling rack with the cream cheese blocks on top of a cookie sheet to catch any drippings and make it easier to transfer in and out of the smoker. Preheat your pellet smoker to 225°F. Use a combination of apple and pecan wood pellets for a mild, sweet smoke flavor. Place the cookie sheet with the cooling rack and cream cheese blocks into the smoker. Ensure there’s space around the cheese blocks so smoke can circulate evenly. Smoke the cream cheese for 2 hours at 225°F. During this time, the cheese will soften and absorb the smoky flavors, while the seasoning forms a flavorful crust. After 2 hours, carefully remove the cookie sheet from the smoker. Let the cream cheese cool slightly before serving. The smoked cream cheese should be soft, spreadable, and infused with rich, smoky flavors.