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Preheat the smoker to 250°F using cherry wood for sweet smoke flavor.
Score the cream cheese in a cross hatch then generously season it with a BBQ rub.
Place the cream cheese on the smoker indirect of the heat for 1 hour.
Make the bacon jam by frying up ½ pound of thick cut bacon until crispy then remove.
Cook a diced onion and jalapenos in a skillet for 10 minutes on medium low heat with 2 tbsp of bacon grease.
Add the cooked bacon back into the skillet then add: ¼ cup brown sugar, ¼ cup apple cider vinegar, ¼ cup honey, ½ cup blackberry preserves.
Cook down for 15 minutes over medium low heat until it thickens then remove from heat.
Remove the cream cheese from the smoker, then top with the bacon jam and Hot Honey. Serve with crackers then enjoy!