Smoked bone marrow, also known as “meat butter,” is a rich and decadent treat that truly takes BBQ to the next level. This recipe is simple, flavorful, and it brings a touch of gourmet to your backyard grill.
Now, you might be thinking that smoking bone marrow sounds complex, but I assure you, it’s not. This recipe is perfect for beginners and experts alike. The process is straightforward, with a relatively short cooking time, and the result is absolutely worth it.
If you can maintain a steady temperature on your smoker, you’re ready to take on this recipe. Remember, every great BBQ master starts somewhere, and why not start with something as delicious as smoked bone marrow?
As for the tools you’ll need, the list is quite simple: a good smoker, a reliable thermometer, a roasting pan or baking sheet, and of course, your favorite wood chips for smoking. And let’s not forget the star of the show, the beef bones, which your butcher can prepare for you.
What Are The Benefits of Eating Bone Marrow?
Bone marrow isn’t just delicious—it also offers some noteworthy nutritional benefits. Here’s the scoop:
- Rich in Nutrients: Bone marrow is packed with essential nutrients. It contains a good amount of healthy fats and protein, and is an excellent source of vitamins and minerals, including vitamin B12, zinc, and iron.
- Contains Collagen: Bone marrow is a great source of collagen, which is beneficial for maintaining healthy skin, hair, and nails. Collagen also supports joint health and can help improve gut health.
- Good Source of Biotin: Biotin, another nutrient present in bone marrow, is vital for maintaining healthy hair, skin, and nails. It also supports metabolic function, including fat metabolism and energy production.
- High in Conjugated Linoleic Acid (CLA): This is a type of fat that’s been associated with a variety of health benefits, including reduced body fat, improved lean mass, and better blood sugar control.
- Bone Health: Consuming bone marrow may support bone health due to its collagen content, which is crucial for maintaining the strength and flexibility of bones.
How To Make Smoked Bone Marrow
Buying Bone Marrow Bones
Before we start with the recipe, it’s crucial to pick the right marrow bones. They should be clean, free of meat, and not have a strong smell—just a slight meaty aroma. You can ask your butcher to cut the bones to your preferred length, maybe some thin medallions or larger ones around 4” to 6” long. Having them cut in half lengthwise into canoe shapes makes it easier to scoop out the marrow once smoked.
Preparing the Bones
Before we start the actual smoking, we recommend soaking them in a saltwater solution (1 tsp salt per cup of cold water) in the fridge overnight. This process helps remove any excess blood or remaining meat. The next day, give ’em a good rinse in clean water and pat them dry.
Firing Up the Smoker
Alright, now it’s time to fire up your smoker. We want it nice and hot, so aim for a temperature of around 300°F. This may seem like a high temperature for smoking on a pellet smoker (usually used at a lower temperature around 200°F), but trust us, this is the temperature you want!
Seasoning the Bones
While your smoker is heating up, take your clean, dry marrow bones and season them with salt and pepper. This will add a little extra flavor to the marrow. Adding olive oil is not necessary because we will be adding a garlic butter spread in the next step.
Preparing the Garlic Butter
In a small pan, melt your butter over low heat. Then take it off the heat, add your minced garlic to it, and let it cool down for about 5 minutes. Spread it all over the bone marrow, making sure to cover as much of the marrow as you can.
Prepping the Baking Sheet
Grab a baking sheet and line it with aluminum foil. This will make cleanup easier later on. Arrange your buttered-up marrow bones on the sheet, ready for smoking.
Smoking the Bones
Transfer your baking sheet with the bones onto the smoker grates. Let them smoke till they reach an internal temperature of 145℉. This should take about 40 minutes. You’ll know they’re done when the bones have turned a darker color and the marrow has started to shrink away from the sides of the bone.
After you’ve achieved that smoky goodness, remove the bones from the smoker and let them cool down on a cooling rack for about 5-10 minutes. This makes handling them easier (and safer!).
Serving Up the Marrow
Once your bones are cool enough to handle, use a Bone Marrow Spoon to scoop out the marrow of your bones.
Making the Perfect Bite
For the perfect bite, spread the smoked bone marrow onto a toasted piece of French bread. Sprinkle some chopped parsley for a bit of freshness, and give it a good squeeze of fresh lime juice for a little tang.
Now, dig in and enjoy the rich, smoky, buttery goodness of your homemade smoked bone marrow!
Tips For Making Smoked Bone Marrow
No need to feel intimidated by this smoked bone marrow recipe – I’ve got you covered with a few simple tips to ensure your BBQ adventure goes smoothly.
- Choosing the Bones: When you’re buying the marrow bones, ask your butcher to cut them in half lengthwise. This will make it much easier to scoop out the marrow after smoking.
- Temperature Check: Always remember to check the internal temperature of the marrow. We’re aiming for 145℉ to ensure it’s safe to eat.
- Wood Selection: The type of wood you use for smoking can greatly influence the flavor. If you prefer a strong smokey taste, hickory wood is a great choice. For a milder taste, you might want to try fruit woods like cherry or apple.
- Soaking the Bones: Don’t skip the soaking step. It’s essential for removing any excess blood and impurities from the bones before smoking.
5 Bone Marrow Serving Suggestions
But wait, you might be wondering, “How should I serve smoked bone marrow?” Well, smoked bone marrow is incredibly versatile and can be eaten on a slice of toasted sourdough or alongside various other recipes to jazz them up!
Here are a few serving suggestions that are sure to impress:
- On Toast: Spread the smoked bone marrow onto a piece of crusty bread like French bread or sourdough. Top it with some fresh herbs, like parsley or thyme, and a squeeze of fresh lime juice.
- In Sauces: Smoked bone marrow can add a depth of creamy smoke flavor to your sauces. Try mixing it into your favorite brisket sauce or bordelaise sauce to give it a smoky twist.
- With Roasted Vegetables: The rich, buttery taste of smoked bone marrow pairs wonderfully with roasted vegetables. Drizzle it over roasted potatoes, carrots, or even a medley of your favorite veggies.
- In Soups and Stews: Use smoked bone marrow to add richness and depth to soups and stews. It can be an interesting flavor booster in a classic beef stew or vegetable soup.
- With Steak: Lastly, why not pair it with a juicy, grilled steak? The marrow’s rich, smoky flavor enhances the taste of the steak, making it a match made in BBQ heaven.
Remember, these are just suggestions. Feel free to get creative and discover your own favorite ways to serve smoked bone marrow. Enjoy!
More BBQ Hero Recipes
- Smoked Beef Chuck Roast Recipe
- Smoked Steak Recipe
- Smoked Beef Back Ribs Recipe
- Smoked Beef Tenderloin Recipe
Smoked Bone Marrow
- Smoker we used a Pellet Smoker
- Roasting pan or baking sheet
- Aluminum foil
- Small pan for making garlic butter
- 4 center-cut beef marrow bones, 6" in length
- 1 French baguette
- 4 tbsp butter
- 2 cloves garlic minced
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp fresh parsley chopped
- 1 lime juiced
- Soak the marrow bones overnight in salt water (1 tsp salt per cup of water) to remove any excess blood. Rinse them in clean water and pat them dry the next day.
- Fire up your smoker to 300°F
- Season the marrow bones with salt and pepper
- Make the garlic butter by melting 4 tbsp of butter on a small pan over low heat. Remove from heat, mix in the minced garlic, and let it cool for about 5 minutes.
- Spread the garlic butter over the bone marrow.
- Line a baking sheet with aluminum foil and place the marrow bones on it.
- Transfer the baking sheet to the smoker grates.
- Let the bones smoke over indirect heat till they reach an internal temperature of 145℉. This should take about 40 minutes. The bones should turn darker in color, and the marrow should start to shrink away from the sides of the bone.
- Remove the bones from the smoker and let them cool on a cooling rack for 5-10 minutes.
- Use a bone marrow spoon or cheese knife to scoop out the marrow
- Spread the smoked bone marrow onto toasted French bread, sprinkle some chopped parsley, and give it a good squeeze of fresh lime juice.
Smoked Bone Marrow FAQs
What temperature do you smoke bone marrow at?
You should smoke bone marrow at a temperature of 300°F. This ensures that the marrow becomes soft, hot, and ready to serve after about 40 minutes of smoking.
Do smoked beef marrow bones splinter?
Smoked beef marrow bones do not typically splinter. The smoking process makes the bones brittle, but they generally hold their shape unless subjected to high impact.
Is it OK for humans to eat bone marrow?
Yes, it is perfectly safe and quite nutritious for humans to eat bone marrow. It’s a delicacy in many cuisines worldwide and is rich in nutrients like collagen and vitamin B12.
Is bone marrow good for you to eat?
Absolutely! Bone marrow is packed with essential nutrients like collagen, biotin, and various vitamins and minerals. However, it is also high in calories and fat, including saturated and trans fats, so it should be eaten in moderation.
Is bone marrow a protein or fat?
Bone marrow is primarily a source of fat, not protein. It’s mostly made up of healthy unsaturated, with a small amount of saturated fat, but no trace of unhealthy trans fat. While bone marrow does contain protein, it is predominantly considered a fat source in the diet.