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Smoked Neck Bones

  • Author: cooks with soul
  • Prep Time: 15 minutes
  • Brining: 4 hours
  • Cook Time: 2 to 3 hours
  • Total Time: 6 to 7 hours
  • Yield: Varies
  • Category: meats
  • Method: smoking
  • Cuisine: southern, soul food


Smoked neck bones are a flavorful ingredient used in Southern and soul food cooking. Use them to flavor greens, season broths, and add a smoky, meaty flavor your favorite dishes.


  • 23 pounds raw neck bones
  • Wood, for smoking (e.g. oak, hickory, or pecan)



  1. Brine: Bring 4 cups water to a boil in a pot.
  2. Add 1/4 cup kosher salt and 1/4 cup sugar to boiling water. Stir until completely dissolved.
  3. Remove pot from heat and let brine cool slightly.
  4. Add 4 cups ice pot, stirring until mostly melted, and brine reaches room temperature.
  5. Place neck bones in a large bowl or container. Pour brine over them, ensuring they are fully submerged.
  6. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
  7. Before cooking, remove from brine, rinse, and pat dry with a paper towel. Then, proceed with smoking.
  8. Smoke: Rinse neck bones under cold water and pat dry with paper towels.
  9. Preheat smoker to 225-250°F (107-121°C). Add wood to smoker.
  10. Place neck bones directly on smoker grates. Monitor temperature and try to keep it within the 225-250°F (107-121°C) range.
  11. Smoke until they reach an internal temperature of at least 165°F to 170°F and are a mahogany color.
  12. Follow freezer storage instructions until ready to use.

Keywords: smoked neck bones, neck bones