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How To Smoke Neck Bones & Ham Hocks

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At the heart of Southern home cooking, smoked neck bones and ham hocks are commonly enjoyed with things like beans, potatoes, rice, cabbage as well as in soups and stews where they’re slow-cooked until their smoky, fork-tender meat falls right off.

Most of you have probably bought smoked neck bones or smoked ham hocks at the store to add flavor to your dishes, especially your soups and stews.  Their flavor contribution is downright wonderful.  (E.g., can you imagine split pea soup without them?  No way!)

But have you ever had homemade smoked neck bones or ham hocks?

Let’s just say you can figure on multiplying the flavor factor by about a hundred and that’ll land you somewhere in the ballpark.

I made my homemade chili a couple of weeks ago and it’s always a hit.  But this time I thought I’d thrown in a smoked neck bone and wow, it took that chili to a new level!

The process for making smoked neck bones and ham hocks is the same but I’m demonstrating the process using neck bones.  They are very straightforward and simple to make, it just involves a bit of a wait for the neck bones to marinate in the brine.  Once the waiting game is up it’s time to smoke them, and that part is relatively short.

You can get raw neck bones and ham hocks at your local butcher – ask them to set some aside for you.

There are also stores in the U.S. like Cash and Carry (where I got  the ones I’m using for this batch) that come frozen and at a good price.

Let’s get started!

Add all the brine ingredients to a large bowl and stir until the salt and sugar are dissolved.

Divide the neck bones or ham hocks between two gallon ziplock bags and pour in the brine.

You can also place the neck bones/ham hocks in a stainless steel or food-grade plastic bucket with a lid to brine in there.

Make sure the meat is submerged in the brine.

Place the ziplock bags in some kind of a dish to catch any leakage.  I’m using baking dishes.

Refrigerate for 7 days, turning the bags over to ensure even distribution of the brine.

After 7 days of brining, rinse the neck bones or ham hocks and place them on a wire rack, set it on a cookie sheet, and refrigerate uncovered for another 24 hours.  This will enable to smoke to better adhere to the meat.

Don’t have a smoker?  See the recipe box for instructions for oven smoking.

I’m using my Masterbuilt 30″ Digital Electric Smoker.  I LOVE this smoker.  I really can’t praise it enough.  It’s incredibly easy to use, comes with great features and produces terrific results.

Check out my full review on this Masterbuilt smoker.

When you’re ready to smoke them, set your smoker to 200 degrees F.  Place the neck bones or ham hocks on the smoking grates, making sure they’re not touching each other.  Add a couple of handfuls of wood chips to the smoker throughout the smoking process.

Hickory wood chips and apple wood chips are both great choices for pork.

Smoke until the internal temperature reaches 150 degrees F.  You’ll need an instant read thermometer.

Once done, wrap the smoked neck bones or ham hocks and freeze them for long-term storage or refrigerate them if you’re going to use them within a week.

For more delicious adventures in homemade charcuterie be sure to try our:


How To Smoke Neck Bones and Ham Hocks

Forget store-bought, smoke your own and enjoy more flavor!
4.98 from 42 votes
Prep Time 10 minutes
Total Time 10 minutes



  • Make the brine by placing all the ingredients, except for the neck bones, in a large bowl and stirring until the salt and sugar are dissolved.
  • Place the neck bones in a stainless steel or food grade plastic bucket/container with a lid, or divide between 2 gallon ziplock bags, and pour the brine over the neck bones. Cover with lid or close the ziplock bags and place the latter in a large dish to catch any leakage. Make sure the neck bones are covered in the brine. Refrigerate for 7 days, flipping the ziplock bags over each day to ensure even distribution of the brine.
  • After 7 days rinse off the neck bones and place them on a wire rack on a cookie sheet and refrigerate them uncovered for another 24 hours. This will help the smoke to better adhere to the neck bones.
  • Set your smoker to 200 degrees F and place the neck bones or ham hocks on the smoking grates, making sure they're not touching each other. Smoke the neck bones until they've reached an internal temperature of 150 degrees F, adding a handful of wood chips a couple of different times throughout the process. Smoking time will vary depending on the size of the neck bones but you can figure on about 2 hours.
  • Once done, wrap the neck bones and freeze them for long-term storage or refrigerate if you plan on using them within a week.
  • IF YOU DON'T HAVE A SMOKER: You can create a makeshift smoker in your oven. Here's how: Place some wood chips in the bottom of a roasting pan (or something like it) on the bottom shelf of the oven and add just enough water to to the pan to moisten the chips without immersing them in water. Cover the pan with aluminum foil creating a tent at the top where the smoke can come out and circulate around the meat. Then place the prepared hocks on the oven rack above it and then roast them at 200 degrees F until they reach that 145 degree F internal temperature.
Tried this recipe?Let us know how it was!

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating

4.98 from 42 votes (39 ratings without comment)


  1. Haven’t made yet but will to make some good bean soup and other legume dishes. In my experience with ELECTRIC SMOKERS, get a pellet smoking tube and pellets of your choice. You will need either a propane torch or butane kitchen torch to light and that will take several minutes to get going. 12” tube, full should give you smoke for about 6 hours. So the tube for smoke and the electric for heat. Much more smoke than wood chips I’ve found, much more

  2. Can you explain why brining is necessary if you will be smoking low and slow. You generally don’t brine ribs or loins that are smoked for hours . Also, if you are brining why 7 days? And why not just salt without adding the nitrites (the Prague powder)?

  3. I am smoking hocks and the recipe doesn’t say to remove the skin. Should I be doing this, either before the brining process, or after it?

  4. Your recipe looks good I will be trying it . My parents use to make pretty similar to your recipe.. but they added som pickling spices to it also along with some garlic I will need to give a try and add some my parents recipe added to it …

  5. Hi there, just curious what brand of kosher salt you’re using, as the weight of Morton’s vs. Diamond is different for a given measurement. Thanks!

  6. Just finished smoking my neckbones and Ham hocks and they turned out perfectly. I smoked them on a Pit Boss Pellet Grill. My brining has been limited to a few hours so this was new and I had never heard of Prague Powder. I followed your directions so hopefully they are good.

  7. worked great good flavor just butchered to pigs total 480 lbs on the rail. Have made canadain bacon buckboard and jowl bacon for years. also smoked salom summer sasuage brats flat hams and westphila ham. bin smoking about 34 years.

    1. Hi Brandi, over-brining meat can give it a mushy texture but the biggest risk is that it will be too salty. I would rinse them off and then soak them for an hour in cold water to draw out some of the salt and then proceed with smoking.