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.

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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.

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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.

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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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Cooking for 20 people


  • 20 lb. fresh-cut beef oxtails
  • 2 cup Worcestershire sauce
  • 32 oz. beef stock
  • 0.5 cup kosher salt
  • 0.5 cup black pepper
  • 0.5 cup paprika
  • 0.5 cup granulated garlic
  • 2 liters Dr Pepper
  • heavy-duty foil & large foil pans
  • 3 post oak sticks
  • 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

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.

3 Reviews
Rated 5 out of 5 by from Omg This is the best oxtail recipe. My husband has prepared three times and each time the oxtails are the first meat to clear the table. The last time everyone waited til 9pm just to get a plate.
Date published: 2023-10-27
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
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