There are several uses for smoked neck bones. They can be the protein portion of a meal, incorporated into various vegetable and rice dishes, or used to flavor soups and stews. This recipe starts with a lengthy brine and ends with flavor-packed pork that is as versatile as it is delicious.
Servings 4
Prep Time 3 daysd
Cook Time 3 hourshrs
Total Time 3 daysd3 hourshrs
Equipment
2 ½-gallon zipper bag
Tongs
Z Grills Smoker Grill
Z Grills Apple Wood Pellets
Ingredients
Neck Bones and Brine
4 pounds pork neck bones
Water
1 cup white vinegar
1 cup light brown sugar
½ cupfine sea salt
2teaspoons dried oregano
2 teaspoons black pepper
1 ½ teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Seasoning Blend
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon dried oregano
Instructions
Wash the neck bones under cool water and transfer them to a 2 ½-gallon zipper bag.
Pour enough water in the bag to cover the neck bones, then add the vinegar, sugar, salt, oregano, pepper, basil, garlic powder, and paprika.
Seal the bag and refrigerate for 3-4 days to brine.
Remove the pork neck bones from the brine using tongs and dry with paper towels. Discard the brine.
Season the pork neck bones with salt, black pepper, basil, garlic powder, and oregano. Toss to coat evenly.
Prepare your Z Grills (preferably with branded apple pellets) or other wood pellet grill for indirect cooking at 250 degrees Fahrenheit. Lightly oil the grates once hot to prevent sticking.
Transfer the neck bones to the grates bone side down, close the lid, and smoke for 3 hours or until the internal temperature reaches 170 degrees Fahrenheit.
Remove the smoked neck bones from the grill and serve as desired.
Notes
Feel free to baste the neck bones with your favorite BBQ sauce every 45 minutes during the 3 hours of smoke time.