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Place blocks of cream cheese on a cookie sheet or shallow pan.
Apply barbecue rub or your own favorite seasoning to the top, bottom and sides.
Set up smoker for cooking at 160-180°F using indirect heat. Note: Pellet smokers work well for this since the special smoke setting usually maintains this temperature range while producing a lot of smoke.
Let the cream cheese smoke for about 3 hours.
Remove from the smoker when finished and serve immediately with an ample supply of crackers or pretzels for dipping.