Smoked Oxtail Recipe: How to Smoke Oxtails

Oxtail is a cut of meat that comes from a cow’s tail. Usually, the long tail gets cut into smaller segments, with the flesh still connected to the tail bone. Due to the connective tissue in this cut, oxtails require a longer cooking time to become fully tender. Beef oxtail is similar in taste and texture to short rib; both cuts of beef have a rich flavor, though oxtail has a silkier texture when braised.

Braised oxtails are a popular soul food dish, often served with rice and collard greens.

Smoked oxtail is a preparation of oxtail cooked via the indirect heat of woodsmoke in a BBQ smoker. Smoking oxtail infuses it with a savory, smoky flavor. To ensure the meat isn’t tough or dry, you can braise smoked oxtails in beef broth before serving.

Follow these tips to make the best smoked oxtail at home.

1. 1. Choose the right smoker. Decide what kind of smoker you’re going to use to smoke oxtails: Pellet grills or smokers are user-friendly but can be difficult to troubleshoot because of how high-tech they are. Charcoal smokers benefit from the addition of wood chunks to add extra flavor, though most of the smoke comes from charcoal. Learn about the different types of meat smokers.
2. 2. Select your wood. Choose the wood that works best for your smoker, optimally a type of hardwood such as hickory, mesquite, or pecan wood. Different types of smokers require different types of wood, so it is important to do your research. You’ll need wood chips for grill smoking, whereas wood chunks are best for kettle grills. Here’s how to select the best wood for smoking.
3. 3. Trim away excess fat. Oxtails render quite a bit of fat during the cooking process. Trim as much extraneous fat from the meat before smoking to avoid a grease fire.
4. 4. Flavor your braising liquid. Give your braising liquid more depth by building flavors with additional ingredients to create a braising sauce so good you’ll want to ladle it over everything. Tomato paste is a good source of umami and sweetness. Red wine adds acidity to balance the rich beef flavor of the oxtails. Add Worcestershire sauce for salty, umami flavor, or balsamic vinegar for sweetness and acidity.