This highly requested recipe is finally here! Use it as a dip or a topping on your pulled pork or brisket.

Ingredients 

1. One 3 lb. block of whipped cream cheese (I found mine at Sam’s Club). adjust accordingly for a smaller size block, the important thing is to get whipped cream cheese.
2. 1/4 cup + enough to top the surface (about an inch from the bottle) Texas Jalapeño Fire Pit Rub
3. Optional - salt

Supplies

1. Cooking pan - I use the disposable Steam Table Pan (12x6x3) from Sam's Club. You can easily use your household cake or bread pan.
2. Spatula, Mixer (beaters) and Bowl - If you have a Kitchen Aid or Vevor mixer, they seem to work best, but a standard hand mixer (beater) will work as well. If you feel ambitious, feel free to use a standard whisk, just get ready for a work out!

Instructions

Pellet Smoker - After gathering your ingredients and supplies, you first want to fill your smoker with pellets and fire it up! Start temp at 250 degrees.

Oven - Preheat oven to 250 degrees.

While the smoker or oven is warming up, drop the block of cream cheese and 1/4 cup of rub into the mixing bowl and mix on low until you see the cream cheese become creamy and turn a nice orange color (from the rub seasonings), then increase the mixer to its fastest setting to air-rate the cream cheese and make it fluffy. 

Pour into cooking pan, smooth out, then coat the top with a layer of rub. To make it spicier, feel free to sprinkle salt on top of the layer of rub seasoning. Put pan in your smoker/oven and smoke/bake for one hour.

Crust should be darker and sides should be bubbly. Remove from heat and let it set and cool for 30 - 60 minutes. This will allow the cream a chance to firm back up. 

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