Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

Read More

Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

Read More

An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

Read More

American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

Read More

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.
Cooking for 20 people

Ingredients


  • fresh-cut beef oxtails
    20 lb.
  • Worcestershire sauce
    2 cup
  • beef stock
    32 oz.
  • kosher salt
    0.5 cup
  • black pepper
    0.5 cup
  • paprika
    0.5 cup
  • granulated garlic
    0.5 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

For safe meat preparation, reference the USDA website.


Our Reviews


5 /5
2 Reviews
Rated 5 out of 5 by 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 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
  • y_2022, m_11, d_29, h_21
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.34
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_KF_RECIPE_7611, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_grillingcom
  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 90.02ms
  • REVIEWS, PRODUCT

Adventurous Eats


Take your taste buds outside their comfort zone with these unexpected twists on grilling favorites.

Background

Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.