Recipes in the world of Flavilo

Smoked BBQ beef neck served

Smoked BBQ Beef Neck

Smoked BBQ beef neck is a special dish that perfectly combines slow cooking and smoky flavors. The juiciness and texture of the beef neck are perfect for long smoking times, allowing the flavors to penetrate the meat deeply. In the world of BBQ, beef neck is becoming increasingly popular because the collagen and fat melt perfectly during the long cooking time, resulting in incredibly tender and flavorful meat. The smoke from apple or hickory wood particularly highlights the characteristic flavor of beef, while the honey and BBQ glaze create a sweet and smoky balance. This dish is ideal for BBQ parties, family barbecues, or even a special weekend lunch. If you want a truly authentic BBQ experience, serve with freshly baked buns and a side of coleslaw!

Prep Time 30 min
Preparation 10 hr
Total 10 hr 30 min
950 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 3000 g Beef Neck
⭕ 2 tbsp Coarse Sea Salt
⭕ 2 tbsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Paprika
⭕ 2 tbsp Brown Sugar
⭕ 1 tsp Ground Cumin
⭕ 3 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Honey
⭕ 250 ml BBQ Sauce
⭕ 1000 g Smoking Wood (Oak, Hickory or Apple)

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    Preparation Steps

    1

    Pat the beef neck dry with paper towels. In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin.

    2

    Rub the spice mixture all over the beef neck. Cover and refrigerate for at least 6 hours, or preferably overnight.

    3

    Preheat your smoker or grill to 225-250°F (110-120°C) and prepare your chosen smoking wood for desired flavor.

    4

    Place the beef neck on the smoker rack and smoke for 6-7 hours, until a firm bark forms on the outside and the internal temperature reaches 165°F (75°C).

    5

    Spritz with apple cider vinegar every 1-2 hours to maintain moisture and encourage bark formation.

    6

    In a small bowl, whisk together the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    7

    Once the meat reaches an internal temperature of 165°F (75°C), brush it with the glaze. Wrap the beef neck in butcher paper or aluminum foil and return it to the smoker for an additional 3-4 hours, or until the internal temperature reaches 200-205°F (93-96°C).

    8

    Remove the beef neck from the smoker and let it rest for at least 45 minutes to allow the juices to redistribute.

    9

    Slice thinly and serve with fresh bread, grilled vegetables, or coleslaw.