Preheat your smoker to 200 degrees F.

Place the heavy cream in a large glass bowl and place it in the smoker for approximately 90-120 minutes depending on how much smoke flavor you would like in butter (long time yields a strong flavor). Watch closely and make sure that the cream does not start to boil.

Let the cream cool at room temperature for approximately 1 hour and then refrigerate until chilled (1-2 hours).

Place the chilled cream in a chilled bowl of a stand up mixer up mixer. Add in the salt and minced garlic.

Turn the mixer on to medium high speed. The cream should turn to whipped cream after a few minutes.

Continue to mix on medium high speed for 10-15 minutes until the mixture starts to stick to the beater and the mixture will separate from liquid and solid form.

Strain off the liquid (this is buttermilk and you can keep it if you prefer).

Remove the butter from the bowl and place on a thin mesh strainer to remove any excess buttermilk from the butter.

Then rinse with cold water to remove any extra liquid from the butter to give it a longer shelf life.

Roll the butter into the form that you prefer. Wrap and plastic wrap and refrigerate until ready to use.

Then the butter is ready to serve and enjoy!