Preheat the smoker to 225 degrees F lid closed for 15 minutes.
Remove cream cheese from packaging and place into a casserole dish or onto foil.
Combine olive oil and beer in a small bowl. Brush all sides of the cream cheese.
Combine mustard powder, brown sugar, smoked paprika, onion powder, garlic powder, ancho chili powder, white pepper, and salt in a small bowl.
Slice and seed the jalapeños. Place into a small bowl and toss with remaining olive oil/beer. Add ½ tbsp of the seasoning and stir to coat.
Season all sides of the cream cheese with the seasoning mix.
Score the cheese using a knife in a crisscross pattern. Next, surround the cheese with the diced jalapenos.
Place into the smoker. Smoke the cream cheese for 2 ½ hours.
Once ready to serve, garnish with fresh chopped cilantro.
Serve on a platter surrounded by pretzel’s, crackers, chips, or bread.