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Daddy Duncan’s BBQ Smoked Oxtails
Buttery and rich oxtail is undeniably delicious. Grill it up with Kingsford® Charcoal and your favorite smoking wood and you’ve got a dish full of flavor.
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Ingredients
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20 lb. fresh-cut beef oxtails
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2 cup Worcestershire sauce
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32 oz. beef stock
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0.5 cup kosher salt
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0.5 cup black pepper
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0.5 cup paprika
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0.5 cup granulated garlic
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2 liters Dr Pepper
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heavy-duty foil & large foil pans
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3 post oak sticks
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2 pecan wood sticks
1 Food Prep
*A cherry cola with bold licorice, citrusy and/or vanilla notes works great in this recipe. Prepare the beef oxtails by slightly trimming the heavier fat with a sharp knife and discard.
- 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.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: The Charcoal Snake
- Temp: 350°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The Cook
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.
Credit: Recipe created by Randy Duncan of Daddy Duncan’s BBQ on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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