Traditional Southern Smoked Pork Neck Bones Recipe

How to Smoke Pork Neck Bones

1. Prepare the brine: Rinse pork bones under cold water, then place them in a gallon zipper bag. 
2. Create the brine solution: In a separate bowl, combine enough water to cover the neck bones in the bag, along with a splash of vinegar for tang, a hint of honey for subtle sweetness, and a generous pinch of salt, pepper, garlic powder, onion powder, and paprika.
3. Seal and rest: Seal the bag tightly, ensuring no leaks, and gently massage the brine solution around the bones. Refrigerate for 3 to 4 days, allowing the flavors to get absorbed and the meat to tenderize.
4. Prep for smoking: After brining, carefully remove the pork neck bones from the bag using tongs. Pat them dry with paper towels.
5. Fire up the smoker: Preheat your smoker to 225°F (107°C) and add your choice of wood chips. For this recipe, try apple, hickory, or oak. 
6. Smoke: Arrange the neck bones on the smoker racks, leaving space between each to allow even smoking. Leave to smoke for 4 to 5 hours, periodically checking until the neck bones reach an internal temperature of 190°F (88°C). 
7. Brush the neck bones: Throughout the smoking process, spritz or brush the neckbones with a small amount of apple cider vinegar to keep them moist.
8. Rest: Once the neck bones are ready, let them rest for 10 to 15 minutes. Don’t skip this step! It allows all the flavourful juices to settle.
9. Serve: Serve the smoked pork neck bones paired with your favorite sides. Scroll down for some of our favorites.

What Can You Serve with Smoked Pork Neck Bones?

Smoked pork neck bones can be an alternative centerpiece at a summer cookout. Here are some delicious sides to go with them: 

• Creamy carrot coleslaw
• Pesto potato salad
• Barbecue baked beans 
• Campfire nachos
• Roasted vegetable skewers 
• Caesar salad

Do You Have to Clean Pork Neck Bones Before Cooking?

Yes. Always rinse pork bones under cold water before cooking. 

What Wood Chips Work Best for Smoking Pork Neck Bones?

With their meaty taste and tender texture, pork neck bones work wonderfully with rich, smokey wood chips. Our top suggestions are hickory, apple, cherry, and oak.

How Long Should You Cook Neck Bones?

Let your pork neck bones smoke for 4 to 5 hours, or until they reach an internal temperature of 190°F (88°C).

What if I Don't Have a Smoker?

You can also smoke pork neck bones in the oven. To do this, you’ll need a roasting pan with a raised grill. First, soak your wood chips for a few hours. Next, line the bottom of the pan with foil, making sure to poke a few holes in it, then put the wood chips on top. 

Then, place the meat on the raised grill and place another sheet of foil on top. You’ll want to ensure there’s a tight seal. 

As with the smoker, cook for four to five hours, or until the internal temperature of the bones reaches 190°F (88°C).

Can I use Different types of Pork Bones for the Recipe?

You bet! Bone-in chops, pork shoulder, pork ribs, and mixed pork bones all smoke fantastically.

Order Your Pork Neck Bones Today!

Try this delicious recipe for yourself with our pasture-raised pork bones. Next, explore this roasted pork bones recipe.