Brisket Cheeseball Recipe

Remove 2 blocks of cream cheese from packaging and place on aluminum foil, score the top of both in a cross-hatch pattern to allow more smoke and seasoning flavor to penetrate. Season liberally on top with Blazing Star Beef Rub.

Allow cream cheese to smoke for about 20-25 minutes, longer if you want more smoke flavor - but don't let the cheese melt to liquid, you want it to be jiggly on the smoker but not liquid.

When cream cheese is done smoking in a bowl combine cream cheese, chopped brisket, cheddar cheese and green onion, mix well until combined.

Place well-combined cream cheese mixture on plastic cling wrap and carefully form into a ball shape, seal well.

Place in fridge for 2 hours - overnight to form into cheeseball shape.

Remove cling wrap and serve with crackers or crostini