Smoked Oxtails

Instructions

Step 1 Preheat your smoker to 250°F (120°C) using hickory, oak, or your preferred smoking wood. /n
Step 2 Pat the oxtails dry with paper towels to remove excess moisture. /n
Step 3 In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper. /n
Step 4 Rub the oxtails with olive oil to help the seasoning adhere evenly. /n
Step 5 Generously coat each piece of oxtail with the dry rub mixture, pressing it into the meat. /n
Step 6 Place the oxtails directly on the smoker grates, leaving space between each piece for proper airflow. /n
Step 7 Smoke for 2 1/2 to 3 hours, spritzing occasionally with a mixture of beef broth, Worcestershire sauce, and apple cider vinegar to maintain moisture. /n
Step 8 Once the internal temperature reaches about 165°F (74°C) and a deep bark has formed, transfer the oxtails to a foil pan and add remaining broth mixture. Cover tightly with foil. /n
Step 9 Return the covered pan to the smoker and continue cooking for another 2 to 3 hours, or until the internal temperature reaches 200–205°F (93–96°C) and the meat is tender. /n
Step 10 Remove from the smoker and let rest for 20–30 minutes before serving.

Storage and Reheating Tips

Store leftover smoked oxtails in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered dish in a 300°F (150°C) oven with a splash of beef broth to keep the meat moist. Oxtails can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.