1/2 jar Wickles Wicked Jalapeno Slices (include the juice)
1/2 cup brown sugar
1/2 cup maple syrup
Directions
Score the top of the cream cheese with a knife to expose more surface to the smoke, then generously season all over with your favorite BBQ rub. Smoke at 225-250F for 1 to 1.5 hours.
Meanwhile, cook the chopped bacon in a skillet over medium heat until rendered and crisp; set aside. Add the sliced onion to the skillet and cook it down in some of the leftover bacon fat.
Pull the skillet off the heat and add the bacon back in, followed by 1/2 cup brown sugar, half the jalapeno juice, about 1/3 cup of the jalapenos from the jar, and 1/2 cup maple syrup. Stir to combine.
Return the skillet to the heat and simmer, stirring often, until it reduces to a jammy consistency. Do not overcook or it will turn hard.
Top the smoked cream cheese with the bacon jam and serve with crackers or chips.
