BBQ Smoked Oxtails
Buttery and smoky, these smoked oxtails are a bold BBQ favorite. They’re slow-smoked and braised over Kingsford™ Charcoal Briquets for tender, tasty results.
Cooking for 20 people
Ingredients
- 20 lb.
fresh-cut beef oxtails
- 2 cup
Worcestershire sauce
- 32 oz.
beef stock
- 1/2 cup
kosher salt
- 1/2 cup
black pepper
- 1/2 cup
paprika
- 1/2 cup
granulated garlic
- 2 liters
Dr Pepper
- 1 bag
-
heavy-duty foil & large foil pans
- 3
post oak sticks
- 2
pecan wood sticks
Add Extra Flavor
Suggested rubs:
Jerk
Asian-inspired
Cajun spice
Mexican adobo
Suggested marinades:
Red wine
Soy sauce & ginger
Caribbean jerk
Korean BBQ
Citrus & herb
Suggested injections:
Beef broth
Herb & garlic butter
BBQ sauce
Cajun spice
Red wine & garlic
1Food Prep
Preparing Smoked Oxtail:
Remove oxtail from packaging and pat dry to remove excess moisture to achieve the best results.
Allow oxtail to come to room temperature (never longer than 2 hours) before grilling to ensure even cooking and flavor.
A cherry cola with bold licorice, citrusy and/or vanilla notes works great in this recipe.
Trimming Oxtails:
Slightly trim the heavier fat with a sharp knife and discard.
Seasoning Oxtails:
Combine your dry ingredients to make your dry rub blend.
Place your trimmed beef oxtails into a large container, adding Worcestershire sauce and mixing well with the rub blend.
Avoid grilling immediately after applying seasoning, and let it sit for awhile to allow oxtails to absorb the flavor.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: The Charcoal Snake
Temp: 350°F (Medium Heat)
3The Cook
Steps to Smoke Your Oxtail:
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Let your beef oxtails smoke for 1–2 hours, turning carefully every 30–40 minutes to ensure proper cooking on all sides.
When the beef oxtails become crispy, colorful and cooked through, pull them off of your grill and place them evenly in a doubled up large foil pan. This will hold the weight of the oxtails for the braising method.
Pour the beef stock and soda over the oxtails in the foil pan. Cover tightly with heavy-duty foil. Place back on your grill at a lower temperature of 300–325°F and smoke for 3 hours.
After 3 hours, remove your oxtails from the grill and use the juices in the pan to glaze the beef oxtails or lightly stir in the juices.
Serve your oxtails whole.
Pairs Well With:
Rice & peas
Fried plantains
Coconut rice
Collard greens
Mashed potatoes
How to Store Oxtail:
Let leftover cooked oxtail cool completely, then store it in the fridge (wrapped tightly in foil or a container, whole or shredded) for 3-4 days, or freeze it (double wrapped tightly with plastic wrap then a bag/container and labeled with the date) for up to 3 months.
For more information on food storage, consult the links below:
How to Reheat Oxtail:
Reheat it low and slow (oven or stovetop) with a splash of broth or water to avoid drying. Aim for an internal temperature of 165°F. You can reheat it wrapped in foil in the oven at 250°F for 20-30 minutes, or simmer it in a pan with a lid on the stovetop for 10-15 minutes. Just remember to let it rest for a few minutes before digging in for the best flavor and texture.
Credit: Recipe created by Randy Duncan of Daddy Duncan’s BBQ on behalf of Kingsford™ Charcoal.
For safe meat preparation, reference the USDA website.
FAQs
Smoke oxtails for 1–2 hours over indirect heat, turning every 30–40 minutes for even cooking. Then braise in a foil pan with liquid for an additional 3 hours at 300–325°F until the meat is tender and flavorful.
Braising after smoking locks in moisture and infuses rich flavor from beef stock and soda. This step ensures the oxtails become fall-off-the-bone tender while maintaining that bold, smoky flavor.
Woods like hickory and oak pair perfectly with oxtails, delivering a balanced smoky flavor that complements their richness without overpowering the meat.
What’s trending in grilling
Sign up for our socials!
