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Daddy Duncan’s BBQ Smoked Oxtails

Name: Daddy Duncan’s BBQ Smoked Oxtails
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Ingredients: 20 pounds fresh-cut beef oxtails; 2 cups Worcestershire sauce; 32 ounces beef stock; ½ cup kosher salt; ½ cup black pepper; ½ cup paprika; ½ cup granulated garlic; 2 liters Dr Pepper; 1 bag Kingsford® Charcoal; heavy-duty foil & large foil pans; 3 post oak sticks; 2 pecan wood sticks

Let's get grilling

1 Prepare the beef oxtails by slightly trimming the heavier fat with a sharp knife and discard. Combine dry ingredients to make the rub blend. Place trimmed beef oxtails into a large container, adding Worcestershire sauce and mixing well with the rub blend.

2 Prepare your smoker with Kingsford^® Charcoal in a smoker, adding oak wood and pecan wood sticks on top. Once the smoker is set at a temperature of 350–375°F, lay the oxtails evenly on grates inside.

3 Let beef oxtails smoke for 1–2 hours, turning carefully every 30–40 minutes to ensure proper cooking on all sides.

4 When the beef oxtails become crispy, colorful, and cooked through, pull them off the smoker and place evenly in a doubled up large foil pan. This will hold the weight of the oxtails for the braising method.

5 Pour the beef stock and Dr Pepper over the oxtails in the foil pan. Cover tightly with heavy-duty foil. Place back on the smoker at a lower temperature of 300–325°F for 3 hours.

6 Use the juices in the pan to glaze the beef oxtails or lightly stir in the juices. Serve oxtails whole.

7 Randy Duncan Tip:
Do not overcook the beef oxtails where they fall off the bone. It’s important that they stay intact for serving. Beef oxtails should have an almost tender pot roast texture that’s sweet and savory and easy to pull or bite off the bone.

Ingredients

fresh-cut beef oxtails
20 pounds
Worcestershire sauce
2 cups
beef stock
32 ounces
kosher salt
½ cup
black pepper
½ cup
paprika
½ cup
granulated garlic
½ cup
Dr Pepper
2 liters
Kingsford^® Charcoal
1 bag
heavy-duty foil & large foil pans
post oak sticks
3
pecan wood sticks
2

Credit: Recipe created by Randy Duncan of Daddy Duncan’s BBQ on behalf of Kingsford Charcoal

Our Reviews

5 /5

2 Reviews

Rated 5 out of 5 by BDuncan2641 from Thank You Daddy Duncan This will be my first time trying this receipt but I am so excited to do so... My heritages are DUNCAN's ... O' it got to be good.

Date published: 2021-07-01

Rated 5 out of 5 by Sauvecito from Great recipe I've used this recipe several times....MAN! oxtails turnout on point...I've had several people ask me to sell plates!! Forget any other recipe...this is it!!

Date published: 2021-01-12