Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.

Prepare the cream cheese – Place one whole block of cream cheese in a small cast iron skillet or on a wire oven rack lined with aluminum foil. Score the top of the cream cheese in a wide crisscross pattern, being careful not to cut all the way through.

Apply the olive oil and the rub – With a kitchen brush, gently brush the olive oil over the surface of the cream cheese. Liberally sprinkle and coat the top and sides of the cream cheese with the rub.

Place the cream cheese onto the smoker – Immediately place the cream cheese on the offset smoker. Smoke for roughly two hours. You will know when the cream cheese is done when it looks slightly melty, and the scored top sections have pulled away from each other.

Remove the cream cheese from the smoker – Place the cream cheese on a serving platter, and add any condiments, topping, and dippers as you wish (see below). Serve whole and encourage your guests to dig in!