Skip to content

Slow Smoked BBQ Cream Cheese

  • Pretzel Crisps
  • 2 cups barbecue meat, such as sausage, pulled pork, brisket,or ribs
  • 1 box cream cheese
  • 1 box smoker wood chips
  • 1. Chop or shred up leftover barbecue meat, such as sausage, pulled pork, brisket, or ribs. Mix into softened cream cheese. Spoon cream cheese back into its foil wrap and mold into shape. Cover and place in refrigerator to firm up a bit.
  • 2. Pour a thin layer of coal into smoker. Add lighter fuel and light. Close and allow to burn, then add second layer. Once flames have subsided, place box with wood chips for smokey flavor.
  • 3. Close lid and allow smoker to reach a temp of about 215/220 degrees. Place cream cheese in smoker and close lid. Cook for about 1 1/2 hours. Remove from smoker and serve with Pretzel Crisps.