If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
8 ounces shredded Monterey jack cheese, plus a little extra for the top
2 ounces crumbled blue cheese
Stuff for serving: celery, tortilla chips, toasted slices of baguette, your fingers…whatever
Directions
Set smoker to 225 degrees
Combine cumin, brown sugar, paprika, garlic powder, mustard, chili powder, salt & pepper
Season all side of cream cheese with the seasoning mix, put in a heat proof skillet (cast iron is great) and smoke for 2 hours, remove
Turn up smoker to 375 degrees
Spatchcock the chicken: put it breast side down on a couple layers of paper towels, and using strong kitchen shears cut along each side of the backbone, remove & save (see the video)
Dry well and put on a rack, and season the underside, then turn over
Brush the skin side with a layer of the mayo, season with remaining seasoning mix and smoke until 165 degrees in the breast (roughly an hour) - remove and let cool slightly
Shred or chop up 2 1/2 to 3 cups of the chicken and put in a large bowl with the cream cheese, Franks, ranch and Monterey jack
Mix everything well, and put into a heat proof skillet, top with the blue cheese and smoke 25 to 30 minutes