How to Make Smoked Butter
The weather is getting cooler, and that means it’s time to get in the kitchen. We try not to use our oven too much during the hot summer months, so as soon as the temperature drops…I’m ready for some baking. Especially with the fall and winter holidays coming up, the kitchen is where I want to be. This year, I’m especially excited to experiment baking with smoked butter. Yes, you read that right…smoked butter. Because, it turns out, butter can get even better.
A while back, I posted about how to smoke cheese. The key to that is making sure your smoker doesn’t run too hot, which is harder to do during the summer. In the spring/fall/winter…you’re golden. While we played with smoking cheese, I also smoked butter. Funny enough, you can see it in the picture below with all of the cheese!
I have to say, I was really impressed with how well the butter took on the smoke flavor. We baked biscuits (just using Paula Deen’s recipe), and they definitely had a smokey taste. It wasn’t overwhelming, but it was noticeable. I think it complimented our meal nicely – smoked chicken and ribs, and roasted broccoli.
Out of concern for the butter melting, I put each stick in a mini loaf pan. I figured I could park it in the refrigerator to harden if it melted at all. The possibilities seem endless for baking with smoked butter, and I’m so excited to experiment!
To make smoked butter in an electric smoker:
Follow the directions in my smoked cheese post. The gist is: light one charcoal briquette, and nestle it within the wood chips in the wood tray. This should keep the temperature in the smoker around or below 90 degrees. If it’s below 90 degrees, smoke the butter for around 45-60 minutes. If it’s above 90 degrees, smoke the butter for around 30 minutes.
To make smoked butter in a charcoal smoker:
Prepare your smoker as you normally would, and maintain the temperature low – aim for less than 225 degrees. Smoke the butter for around 20 minutes, similar to how you smoke eggs (although you don’t need the ice tray).
It’s important to note that whatever container you use to hold the butter will likely become discolored and possibly take on a somewhat permanent smoke-odor. I would recommend using a container you aren’t particularly attached to for other purposes. Disposable aluminum tins are a great option!
If you have any ideas for what I should make with smoked butter, leave me a comment below! I would love to experiment together 🙂