Quick Answer
BBQ Pork Neck for 5-6 min/side (steaks), or 2-3 hours indirect (whole) at Direct: 200-220°C (400-425°F), Indirect: 150-165°C (300-330°F). Internal temp: 63°C (145°F) for steaks, 90°C+ (195°F+) for pulled. Rest for 5-10 minutes (steaks), 30 min (whole).
Pork Neck BBQ Overview
Pork neck is the same muscle as scotch fillet, often sold as a whole piece. Slice into steaks for quick grilling, or cook whole over indirect heat for pulled pork. It's well-marbled and very flavourful. Thai BBQ (moo yang) uses thinly sliced, marinated pork neck — it's one of the best street food dishes in the world.
Cook Time
5-6 min/side (steaks), or 2-3 hours indirect (whole)
Temperature
Direct: 200-220°C (400-425°F), Indirect: 150-165°C (300-330°F)
Internal Temp
63°C (145°F) for steaks, 90°C+ (195°F+) for pulled
Rest Time
5-10 minutes (steaks), 30 min (whole)
Thickness
2cm steaks or whole neck
Frequently Asked Questions
How long do you BBQ pork neck?
BBQ pork neck for 5-6 min/side (steaks), or 2-3 hours indirect (whole) at Direct: 200-220°C (400-425°F), Indirect: 150-165°C (300-330°F). Internal temperature should reach 63°C (145°F) for steaks, 90°C+ (195°F+) for pulled.
What temperature should pork neck be when cooked?
The internal temperature for pork neck should reach 63°C (145°F) for steaks, 90°C+ (195°F+) for pulled. Use a digital meat thermometer for accuracy.
How long should pork neck rest after BBQ?
Rest pork neck for 5-10 minutes (steaks), 30 min (whole) after removing from the BBQ. This allows the juices to redistribute for a juicier result.
