Overview

Beef marrow bones smoked at 275°F (135°C) until the centers turn spoonable and glossy. Simple, rich, and perfect on grilled bread with a bright gremolata.

Ingredients

• 4 lb (1.8 kg) beef marrow bones, canoe-cut or 2–3 in (5–7.5 cm) cross-cut
• Kosher salt, about 1 tsp (6 g) per lb (450 g) bones, plus flaky salt to finish
• Freshly ground black pepper, about 1/2 tsp (1 g)
• 1 lemon, zested (about 1 tsp / 2 g), to finish
• 2 tbsp (8 g) chopped flat-leaf parsley or classic gremolata, to finish
• Optional purge: 1 L cold water + 30 g kosher salt per liter (3% brine), enough to submerge

Equipment

• Smoker (offset, kettle with indirect setup, or pellet grill)
• Instant-read or thin-probe thermometer
• Wire rack and small sheet pan
• Tongs and heat-resistant gloves
• Chimney starter and quality lump/charcoal (for charcoal pits)
• Hardwood splits/chunks or pellets (post oak, cherry)
• Small spoons or marrow spoons
• Grill grate brush and foil (optional sling for canoe cuts)

Wood

Post oak as the base, with a small chunk of cherry for color and subtle sweetness

Time & Temp

Time & Temp
Smoke temp: 275 °F (135 °C)
Target internal: 155 °F (68 °C)
Approx duration: 1.0 hours

Why Smoke Marrow at 275°F

Marrow is pure beefy richness, and a steady 275°F (135°C) smoke renders it gently without blowing it out or leaving it greasy. You’ll get a clean, kiss-of-wood flavor that complements—rather than overpowers—the delicate, buttery marrow.

Sourcing and Prep

Ask your butcher for beef femur marrow bones either canoe-cut (split lengthwise) or cross-cut into 2–3 in (5–7.5 cm) sections. Canoe cuts expose more surface for smoke and cook faster; cross-cuts stand upright and hold their fat a bit longer. For the cleanest flavor and appearance, purge: submerge bones in cold 3% salt water (30 g salt per 1 L water) in the fridge for 12–24 hours, changing the water every 6–8 hours. Rinse, pat very dry, and trim any ragged tissue that will burn. Keep bones refrigerated until the smoker is stable.

Fire and Wood

Run a clean, light-blue smoke at 275°F (135°C). For a Texas-leaning profile, use post oak as the base; a small touch of cherry adds color and subtle sweetness. In an offset, build a small, clean-burning fire with seasoned splits. On a kettle, use a banked charcoal bed with 1–2 fist-size chunks of oak plus a small cherry chunk. Pellet grills set to 275°F (135°C) work fine; choose oak/cherry pellets.

Step-by-Step: Smoking Marrow Bones

1. Preheat the pit to a steady 275°F (135°C). Set up for indirect heat. Place a small wire rack over a sheet pan to catch drips and keep the bones stable.
2. Season lightly. Marrow is rich and doesn’t need much—a light, even sprinkle of kosher salt and black pepper is enough now; finish with flaky salt after smoking.
3. Arrange bones cut-side up. For cross-cuts, stand them like cups; for canoe cuts, lay them flat. Optional: a thin foil sling under canoe cuts makes moving easier.
4. Smoke at 275°F (135°C). Canoe cuts typically take 45–60 minutes; cross-cuts 60–90 minutes. Rotate the pan once if your pit has a hot side.
5. Check doneness starting at 40 minutes. Insert a thin probe into the center of the marrow (avoid touching bone). You’re looking for 150–160°F (66–71°C) with a soft, jiggly texture.
6. Rest 5 minutes off heat to let bubbles subside and fat re-distribute. Finish with flaky salt, lemon zest, and parsley. Serve immediately on grilled bread.

Doneness Cues

Marrow is done when it’s soft and spoonable but not fully liquefied. Visual: the surface turns glossy with gentle bubbling around the edges; the center shifts from deep red/translucent to opaque tan. Touch: a light jiggle like loose custard. Probe: 150–160°F (66–71°C) in the center. If fat starts pooling heavily in the pan and the marrow looks sunken, you’ve gone a bit long—serve right away.

Serving: Render, Spoon, Serve

Keep it simple. Spoon hot marrow onto grilled bread rubbed with a cut clove of garlic, hit it with flaky salt, a squeeze of lemon, and chopped parsley or classic gremolata. Pickled shallots or capers cut the richness nicely. It’s also excellent melted over seared steaks or whisked into warm jus.

Food Safety and Handling

Handle raw bones like raw beef: keep refrigerated below 40°F (4°C), and purge/soak only in the fridge. Sanitize boards and knives after trimming. The cook itself happens hot and relatively quick; don’t let bones sit in the danger zone—move from fridge to smoker promptly. Once smoked, serve within 2 hours or refrigerate leftovers in a shallow container; reheat gently to 165°F (74°C) until hot and spoonable. Because marrow is mostly fat, quality drops if repeatedly reheated—plan portions accordingly.

Troubleshooting

Too firm after 60 minutes? Your pit may be running cool or your bones are extra thick; give it another 10–15 minutes and recheck. Greasy puddles and collapsed centers? You overshot; serve immediately and reduce cook time next round. Bitter smoke notes? Your fire was dirty—open vents, burn a cleaner flame, and use seasoned wood. Marrow leaking from canoe cuts? Use a level rack and avoid tipping when moving the tray.

Notes

• Canoe-cut bones usually finish in 45–60 minutes; cross-cuts in 60–90 minutes at 275°F (135°C).
• Doneness is primarily texture: soft and jiggly with a 150–160°F (66–71°C) center; avoid fully liquefying.
• Purge soak (12–24 hours in 3% brine, refrigerated) improves clarity of flavor and appearance but is optional.
• Finish with acid and herbs (lemon, parsley, pickles) to balance richness.
• Serve immediately; marrow quality declines if held. Refrigerate within 2 hours; reheat to 165°F (74°C).
• Keep smoke clean—light blue, not white. Dirty smoke makes marrow taste bitter fast.