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Score the top of the cream cheese with a knife to help expose it to more smoke.
Generously season with your favorite BBQ rub.
Smoke at 225-250F for 1-1.5 hours.
In a skillet over medium heat, add the bacon and cook down. Set aside.
Add the onion to the skillet using some of the leftover bacon fat and cook it down.
Pull the skillet off the heat and add the bacon back in, followed by ½ cup of brown sugar, ½ the juice, ⅓ cup of the jalapeños, and ½ cup maple syrup. Stir to combine.
Place the skillet back over the heat and simmer, stirring often until it reduces and reaches a jammy consistency. Do not overcook.
Top the cream cheese with the bacon jam and enjoy with crackers, chips, or whatever you like.