Smoky & Tender Smoked Oxtail Recipe: A Flavor Explosion in Every Bite

1. Smoking the Oxtails:
   • Place oxtail pieces directly on the smoker grates.
   • Smoke for 2.5 hours, flipping halfway through.
2. Wrapping & Braising:
   • Wrap oxtails in foil with beef broth.
   • Return to smoker and cook for another 1.5 hours until tender.
3. Finishing Touches:
   • Optional: Unwrap, brush with BBQ sauce, and smoke uncovered for 15 more minutes for a sticky glaze.
4. Serving:
   • Let rest for 10 minutes before serving.
   • Serve with mashed potatoes, rice, or cornbread.

Recipe Variations:

• Spicy Kick: Add extra cayenne or chili flakes.
• Asian Twist: Use soy sauce and ginger in the marinade.
• Caribbean Style: Add allspice and thyme.

FAQs:

Q: Can I use a grill instead of a smoker?
A: Yes, set up indirect heat and use wood chips for smoking.

Q: How do I know the oxtail is done?
A: It should be fork-tender, with an internal temperature of around 195°F.

Q: Can I freeze leftovers?
A: Absolutely! Store in an airtight container for up to 3 months.

Notes:

• Oxtail is rich and fatty—don’t skip the trimming step if needed.
• The longer you smoke, the deeper the flavor.

Nutritional Info:

Per Serving: Calories: 480 | Protein: 35g | Carbs: 5g | Fat: 35g | Fiber: 1g | Sugar: 2g

Conclusion:

Smoked oxtail is a labor of love, but the result is a dish bursting with flavor and rich, tender meat. Whether you’re hosting a backyard BBQ or craving comfort food, this recipe is a crowd-pleaser. Embrace the slow-smoking process, experiment with flavors, and enjoy a truly decadent meal.