Smoked Compound Cowboy Butter- Girls Gone Grillin Style

Smoked Compound Cowboy Butter

Smoky. Garlicky. Herb-loaded. With just enough kick to melt beautifully over steak, brisket, seafood, or grilled bread.

 Ingredients

• 2 sticks (1 cup) unsalted butter, softened
• 4 cloves garlic, minced very fine
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp red pepper flakes (adjust to heat preference)
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ tsp smoked paprika
• ½ tsp coarse black pepper
• ½ tsp kosher salt (adjust if using salted butter)
• Optional: ½ tsp cayenne for extra heat

Mix

In a bowl, combine all ingredients until smooth and evenly blended.

Shape & Chill

Spoon butter onto plastic wrap.

Roll tightly into a log.

Twist ends closed.

Refrigerate 1–2 hours until completely firm.

Important: Plastic wrap is only for shaping — it does NOT go in the smoker.

Smoke (Unwrapped)

Remove butter from plastic wrap.

Place on:

A small cast iron skillet

Parchment paper

Or a foil tray

Set smoker to 180–200°F

Use mild wood like pecan, cherry, or apple.

Smoke for 20–30 minutes until lightly infused.

You want it soft but not fully melted. If it melts, just re-chill and reshape.

Chill Again

Refrigerate until firm. Slice into medallions when ready to use.

Perfect On:

Reverse-seared ribeye

Smoked brisket slices

Grilled lobster tails

Smash burgers

Chicken skewers

Grilled corn

Toasted baguette

Storage

Fridge: up to 1 week

Freezer: up to 3 months (slice before freezing for easy portions)