Ingredients
Equipment
Method
- Pat oxtails completely dry. Season generously on all sides with SPG blend. Let sit at room temperature 20 to 30 minutes.
- Preheat smoker to 275°F with oak, hickory, or pecan wood.
- Place oxtails directly on smoker grates. Close lid. Smoke for 2½ to 3 hours until deep mahogany bark develops and exterior is richly colored.
- Transfer smoked oxtails to Dutch oven or foil tray. Add 2 heaping tablespoons beef tallow and optional splash of beef broth. Cover tightly with lid or foil.
- Return to smoker at 275°F. Braise for approximately 3 hours until probe slides through meat like soft butter and meat is pulling from bones.
- Remove from smoker. Rest uncovered 15 to 20 minutes.
- Serve immediately over rice, mashed potatoes, polenta, or in tacos. Spoon braising liquid over top.
Nutrition
Notes
Oxtail pieces vary in size. Large pieces near body take full 3 hours braising. Small tail-end pieces may be tender earlier. Test largest pieces for doneness.
Two-stage cooking is essential. Smoke builds bark and flavor. Braise creates tenderness. Neither alone produces same results.
Beef tallow adds richness during braise. Substitute clarified butter or ghee if needed. Don't use whole butter at this temperature.
Oak is traditional for beef. Hickory and pecan work well. Avoid fruit woods like apple or cherry on beef.
Braising liquid is valuable. It's rich with gelatin and flavor. Save it for sauces, gravy, or freezing for future use.
Store leftovers up to 4 days refrigerated or 3 months frozen. Reheat gently in braising liquid to maintain moisture.