Smoked Bone Marrow
Delicious smoked beef bone marrow cooked low and slow over hickory wood. With a delicately beefy-but-sweet flavor, this unique recipe is a great way to enjoy beef. Best of all, it only takes 40 minutes on your smoker or grill.
Servings: 2
Equipment
- hickory smoking wood
Ingredients
- 2 beef marrow bones
- 4 tbsp butter
- 2 cloves garlic minced
- ½ tsp kosher salt
- ½ tsp ground black pepper
Garnish
- 1 tbsp fresh parsley chopped
- 1 lime juice of
Instructions
Soak
- Soak the beef marrow bones overnight in salt water to help remove any excess blood. Once they have finished soaking, rinse in clean water and pat dry.
Preheat
- Fire up your smoker to 300℉ (150℃). Add wood chips to coals or wood tray.
Garlic Butter
- In a small pan over low heat, melt the butter
- Remove from heat and add the minced garlic. Combine well and leave to cool for 5 minutes.
Season
- Season the marrow bones with salt and pepper. Spread the garlic butter over the bone marrow.
- Line a baking sheet with aluminum foil. Arrange marrow bones on sheet.
Smoke
- Transfer beef marrow bones to smoker grates and smoke to an internal temperature of 145℉ (63℃), about 40 minutes. The bones should be darker in color, and the marrow should have started to shrink away from the sides of the bone.
Cool Down
- Remove the bones from the smoker and leave to cool on a cooling rack for 5-10 minutes.
Serve
- Either serve as they are or use a teaspoon to remove the smoked bone marrow and serve as butter of the gods. Garnish with chopped parsley and a squeeze of fresh lime.