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. 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. After simmering for 1-1/2 hours the meat should be tender. Add cover to pot and reduce heat to simmer for about 1-1/2 hours. Remove the smoked neck bones from the grill and serve as desired. If necessary remove meat, clean pot and add fresh water. Transfer the neck bones to the grates bone side down, close the lid, and smoke for 3 hours or until the internal temperature reaches 170 degrees Fahrenheit. Skim the foam from the meat once foam forms. How long does it take for smoked neck bones to cook? 548 likes 2 talking about this 58 were here. Smoked Neck Bones are cure fully cooked and ready to eat items, but the meat is drawn tight to the bone after smoking and it can be tough if the Smoked Neck Bones are not fresh. Slice onion into quarters and put in crock pot. Remove outer layers of onion and discard.
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