Slow-Smoked Beef Neck Bones: The Ultimate Guide to Tender, Rich Flavor

Directions

• Begin by thoroughly inspecting your beef neck bones. Use a sharp knife to trim away any excessively thick pieces of hard white fat or loose bits of silver skin, but leave the majority of the fat intact, as it will render down and baste the meat. Rinse the bones under cold water to remove any tiny bone fragments from the butcher’s saw, then pat them completely dry with paper towels. This step is crucial for ensuring the seasoning adheres properly and the bark forms correctly.
• In a small bowl, whisk together the kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, dark brown sugar, and cayenne pepper. This robust seasoning for beef neck bones is designed to stand up to long hours of smoke. Apply a thin, even coating of olive oil or yellow mustard to the neck bones to serve as a binder. Generously coat every surface, nook, and cranny of the bones with the dry rub, pressing it in with your hands. Allow the seasoned bones to sit at room temperature for about 30-45 minutes before smoking to allow the salt to begin the dry-brining process.
• Prepare your smoker for indirect cooking. If using a pellet grill, set it to 225°F (107°C) with hickory or oak pellets. If using an offset smoker, build a clean-burning fire using seasoned hardwoods. Once the smoker is holding a steady temperature and producing thin, blue smoke, place the neck bones directly onto the grill grates. Ensure there is at least an inch of space between each bone to allow for maximum smoke circulation.
• Smoke the neck bones for approximately 3 to 4 hours. During this phase, resist the urge to open the lid. The goal is to develop a deep mahogany color and a firm exterior bark. After the third hour, you can lightly spritz the meat with a 50/50 mixture of apple cider vinegar and water every 45 minutes to keep the surface moist and attract more smoke particles.
• When the internal temperature of the thickest part of the meat reaches approximately 165°F (74°C) and the bark is well-set, it is time to wrap. Lay out two large sheets of heavy-duty aluminum foil. Place 2-3 neck bones on each sheet, add a small splash of beef broth or apple juice, and wrap them tightly. This technique, often called the ‘Texas Crutch,’ will help break down the tough connective tissue and ensure tender smoked beef neck bones.
• Place the wrapped bones back into the smoker. Increase the temperature slightly to 250°F (121°C) if desired. Continue cooking until the internal temperature reaches between 205°F and 210°F (96°C-99°C). At this point, a meat probe should slide into the beef with absolutely no resistance, feeling like it is entering a jar of peanut butter. This usually takes another 2 to 3 hours depending on the size of the bones.
• Once the target temperature is reached, remove the foil packets from the smoker but do not open them immediately. Allow the beef neck bones to rest in their juices for at least 30 to 45 minutes. This resting period allows the muscle fibers to relax and reabsorb the rendered fats and moisture, ensuring that the meat doesn’t dry out the moment you take a bite. Serve warm, either on the bone or shredded into a bowl.