Smoked Neck Bones
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.
Servings: 1 pound
Calories: 193kcal
Ingredients
- 1 pound raw neck bones
- Wood for smoking (e.g. oak, hickory, or pecan)
Brine
- 4 cups water
- ¼ cup Diamond Crystal Kosher Salt
- ¼ cup granulated sugar
- 4 cups ice
Instructions
Brine
- Bring 4 cups water to a boil in a pot.
- Add ¼ cup kosher salt and ¼ cup sugar to boiling water. Stir until completely dissolved.
- Remove pot from heat and let brine cool slightly.
- Add 4 cups ice pot, stirring until mostly melted, and brine reaches room temperature.
- Place neck bones in a large bowl or container. Pour brine over them, ensuring they are fully submerged.
- Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
- Before cooking, remove from brine, rinse, and pat dry with a paper towel. Then, proceed with smoking.
Smoke
- Rinse neck bones under cold water and pat dry with paper towels.
- Preheat smoker to 225-250°F (107-121°C). Add wood to smoker.
- Place neck bones directly on smoker grates. Monitor temperature and try to keep it within the 225-250°F (107-121°C) range.
- Smoke until they reach an internal temperature of at least 165°F to 170°F and are a mahogany color.
- Follow freezer storage instructions until ready to use.
Nutrition
Calories: 193kcal | Carbohydrates: 50g | Fat: 0.2g | Sodium: 28388mg | Potassium: 7mg | Sugar: 50g | Calcium: 75mg | Iron: 0.3mg
