Anyone smoked oxtail? Looking for tips

[johnctx]

Been on an offset kick lately and keep circling back to oxtail. Love it braised, but I'm curious what it does low-and-slow with some real smoke on it.

For those who've tried it:

• What temp and roughly how long did you run? I'm guessing it needs to go until it's fall-apart tender like a chuck, but not sure where that lands time-wise.
• Did you wrap at any point, or ride it out unwrapped for more bark?
• Any wood that paired especially well? I've been leaning oak, but wondering if something sweeter like pecan works better with how rich oxtail is.
• Straight smoke the whole way, or smoke-then-braise to finish?

Planning to give it a shot this weekend and would rather learn from folks who've already burned a few. Post pics if you've got 'em — always happy to see other people's cooks.

Thanks in advance.