Preheat your pellet smoker to 225

Coat extremely lightly with olive oil

Unwrap your cream cheese and sprinkle your rub onto a plate large enough to hold the cream cheese

Roll the cream cheese making sure it is coated in the rub

Transfer the block of cheese to a disposable foil pan and using a sharp paring knife, make cross hatches by cutting into the cream cheese.

Smoke the cream cheese low and slow at 225-F for about 2 hours

Eat with ritz crackers and a sweet hot jelly