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+ servings

Smoked Neck Bones

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 d
Cook Time 3 hrs
Total Time 3 d 3 hrs

Equipment

Ingredients

Seasoning Blend

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.
Calories: 470kcal
Cost: 15
Course: Main Course
Cuisine: American
Keyword: Pork, Smoked

Nutrition

Calories: 470kcal | Carbohydrates: 7g | Protein: 29g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 1800mg | Potassium: 500mg | Sugar: 6g | Calcium: 30mg | Iron: 1.8mg