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.

 

[SmokinAussie]

I've done it quite a bit. It does take a long time. No hard and fast rules. You do you. 4-5 hours in the smoke, then most people I know put them in a beef or beef and beer braise anyway with onions, peppers... whatever you like... until they are tender. Take them out, reduce the braise to the desired level, maybe over the stove, or direct fire. Add back to serve.

Always amazing flavor. I don't think the kind of wood matters a lot. Oak sounds perfect.

Good luck!

Bill

 

[normanaj]

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