Smoked Browned Butter Recipe in 30 Minutes for a Smoker

Quick Look: Smoked Butter

Flavor: Rich, savory, and lightly smoky
Time: About 30 minutes
Difficulty: Easy
Best For: Steak, seafood, vegetables, and bread
Why It Works: Adds deep smoky depth with minimal effort
Customize It: Add garlic, herbs, honey, or spices to taste

What Is Smoked Butter?

Smoked butter is simply butter that has been exposed to wood smoke at a low temperature so it absorbs a gentle smoky aroma and savory note. You can use it anywhere you’d use regular butter — it elevates steaks, seafood, roasted vegetables, and even bread with a subtle, complex flavor.

Why We Love This Recipe

We smoke a lot of recipes in the summer, and this smoked butter is one of the simplest, most versatile finishes you can make. It pairs beautifully with smoked or grilled steaks, crab legs, and corned beef.
It’s quick to prepare and easy to adapt — add garlic, herbs, or lemon zest depending on what you’re serving.

What You Will Need

See the recipe card below for exact measurements, full instructions, and nutrition details.

Butter – cut into large pieces for even melting.
Kosher salt – a small amount for seasoning.
Minced garlic – optional, to taste.
Other optional add-ins: lemon zest, red pepper flakes, minced shallots, or fresh herbs.

How To Make Smoked Butter

Smoked butter ingredients in a large cast iron skillet.

Step 1: Add the butter, garlic (if using), and salt to a small cast iron skillet or another heat-safe, shallow pan.

Cast iron skillet with smoked butter ingredients on the smoker.

Step 2: Preheat your smoker to 180–200°F and place the skillet on the grates.

Step 3: Close the lid and let the butter smoke. Smoke time determines intensity — see guidance below. Stir once about halfway through to distribute smoke flavor evenly.

Fully melted smoked butter in a cast iron skillet.

Step 4: Remove the skillet once the butter has reached the desired smokiness and use immediately, or cool and store for later.

How Long to Smoke Butter

The smoking time controls how strong the smoke flavor will be:

15–20 minutes → light smoke
25–30 minutes → medium smoke (recommended)
35–45 minutes → bold, strong smoke

Best Ways To Use Smoked Butter

Smoked butter is incredibly versatile. Try it drizzled over smoked corned beef and cabbage, poured over a reverse-seared steak, used on prime rib, or melted over burgers. It also makes an excellent dipping sauce for crab legs, lobster, or grilled seafood, and adds richness to grilled corn and roasted vegetables.

Best Wood for Smoking Butter

The wood you choose will affect the flavor. Consider:

Mesquite – very bold; use sparingly
Applewood – mild, slightly sweet
Cherry – balanced and smooth
Hickory – classic, stronger smoke

How to Store

Refrigerate for up to one week.
Freeze for longer storage; thaw in the refrigerator before using.
Reheat gently if you want melted butter for dipping or drizzling.

A little bit of smoked butter being drizzled on smoked corned beef.

Easy Flavor Add-Ins for Smoked Butter

Garlic – adds bold, savory depth.
Fresh herbs (parsley, thyme, rosemary) – brighten the flavor.
Lemon zest – adds a light citrus balance.
Red pepper flakes – for gentle heat.
Shallots – give a mild, sweet onion note.

Pro Tip: Start with small amounts and taste as you go — smoked butter is rich, so a little often goes a long way.

Tips for the Best Smoked Butter

Keep the smoker temperature low (about 180–225°F) so the butter absorbs smoke without burning.
Stir halfway through smoking for even flavor.
Avoid over-smoking, which can make the butter bitter.

Other Recipes That Pair Well With Smoked Butter

A double butter burger on a bun with lettuce, cheese, onion and tomato.

Wisconsin Butter Burger

Butter Poached Lobster

The best recipe for lemon butter scallops.

Fresh Lemon Butter Scallops

A medium-rare smoked prime rib on a cutting board with a dollop of herb butter.

Salt & Pepper Smoked Prime Rib with Herbed Butter

A small cast iron skillet with melted, smoked butter inside.

5 from 2 votes

Smoked Butter Recipe (How to Make on a Smoker)

Author: Erin Jensen

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Servings: 8 servings

Course: Sauce

Cuisine: American

Method: Smoker

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This simple smoked butter recipe infuses butter with rich, smoky flavor in about 30 minutes using a smoker. It’s perfect for finishing steaks, seafood, vegetables, or bread and can be customized with garlic, herbs, or citrus.

Ingredients

½ cup butter (or plant-based substitute)
1 teaspoon garlic, minced (optional)
½ teaspoon kosher salt

Instructions

Prep: Preheat your smoker to 180–200°F (82–93°C).
Smoke: Place ½ cup butter, 1 teaspoon minced garlic (if using), and ½ teaspoon kosher salt in a small cast iron skillet or other shallow, heatproof dish. Put the dish in the smoker, close the lid, and smoke for 30–35 minutes. Stir once halfway through. You can smoke as little as 15–20 minutes for a light smoke or up to 45–60 minutes for a stronger flavor, but avoid over-smoking.
Use: Remove the skillet from the smoker and use the smoked butter right away, or let it cool and store for later use.

Notes

Other Add-Ins: Try fresh minced herbs (parsley, rosemary, thyme), a teaspoon of lemon zest, a pinch of red pepper flakes, or minced shallots.
Serving Suggestions: Use as a dip for crab legs or lobster, drizzle over smoked or grilled steak, or serve with corned beef and cabbage.
Smoke Time: Butter absorbs smoke quickly because of its fat; 15–30 minutes is often enough, but you can extend up to about 60 minutes for more intensity.
Garlic: Omit if you prefer plain smoked butter, or increase the garlic for a stronger savory note.
Store: Cool and refrigerate for up to a week or freeze for longer storage.

Calories 102kcal

Nutrition

Calories: 102 kcal | Fat: 12 g | Saturated Fat: 7 g | Sodium: 237 mg

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