At a glance
Cube very cold butter and cold smoke it on a tray set over ice with a smoke tube, keeping the smoker below about 90°F. After 1 to 2 hours, mix in flaky salt, roll it into a log and chill it. It keeps for 2 weeks in the fridge or 3 months in the freezer.
Smoked butter is one of those small things that makes everything better. Melt it over a grilled steak, spread it on corn or bread, or use it to baste chicken. It is easy to make, keeps well, and makes a great gift for anyone who loves barbecue.
Cold smoking butter
Butter melts at around 90°F to 95°F, so it needs cold smoke: smoke without heat. A smoke tube or cold smoke generator filled with pellets or sawdust smolders slowly and produces smoke without raising the temperature much. Placing the butter on a tray of ice keeps it firm while the smoke works. Cold days make cold smoking much easier.
Choosing a wood
Butter absorbs smoke quickly and can turn bitter if overdone. Mild fruit woods like apple and cherry, or maple, are the safest choices. Hickory gives a stronger, bacon like note. Taste a piece every 30 minutes and stop as soon as you like it, remembering that the smoke flavor gets slightly stronger as the butter rests.
The quick melted method
If you do not have a cold smoke setup, melt the butter in a heatproof pan and smoke it at a low temperature, around 225°F, for 30 to 45 minutes. Stir it once or twice. Chill it until set, then whip it smooth. The texture changes slightly but the flavor is excellent.
Recipe
Smoked Butter
- Prep
- 15 min
- Cook
- 2 hr
- Total
- 2 hr 15 min
- Makes
- 1 lb (450 g)
- Cold smoke below about 90°F (32°C)
- Smoke over a tray of ice
- 1 to 2 hours, tasting as you go
Ingredients
- 1 lb (450 g) unsalted butter, very cold
- 1 tsp flaky sea salt, or to taste
- Ice
Equipment
- Smoker or grill with a smoke tube or cold smoke generator
- Two trays, one for ice
- Parchment paper or plastic wrap
Method
- Cut the cold butter into 1 inch (2.5 cm) cubes or slices and spread them on a tray. Chill them again until very firm.
- Fill a second tray with ice and set the butter tray on top of it.
- Light a smoke tube or cold smoke generator with apple, cherry or maple pellets, and place it in the smoker with the burner or fire off.
- Put the ice and butter trays in the smoker as far from the smoke source as possible and close the lid.
- Smoke for 1 to 2 hours, tasting a piece every 30 minutes. Replace the ice if it melts. Keep the chamber below about 90°F (32°C).
- Let the butter soften slightly, mix in the flaky salt, and roll it into a log in parchment.
- Chill until firm, then slice to serve.
Notes
- Quick method: melt the butter in a pan, smoke it at 225°F (107°C) for 30 to 45 minutes, then chill it until set and whip it smooth.
- Keep smoked butter in the fridge for up to 2 weeks, or freeze it for up to 3 months.
Ways to use smoked butter
- On grilled steaks, corn on the cob and baked potatoes.
- Mixed with smoked garlic and herbs as a compound butter.
- Brushed on smoked cabbage steaks or toast.
- In mashed potatoes, gravy or popcorn.
Frequently asked questions
How long does smoked butter last?
Up to 2 weeks in the fridge wrapped tightly, or up to 3 months in the freezer.
Can I smoke salted butter?
Yes, but unsalted gives you more control. Add salt after smoking to taste.
Why does my smoked butter taste bitter?
It was smoked too long or with a strong wood. Use apple, cherry or maple, and taste it regularly.