Smoked Oxtail

Smoked Oxtail

Oxtail is definitely worth trying. Its flavorful and juicy meat is delicious for soups, but it's also fantastic on the barbecue. With its rich flavors and succulent meat, it's a must-try for any food enthusiast. And it's not too difficult to make either.

Ingredients

Tools

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How to

  1. Generously sprinkle the oxtail with PitmasterX Texas BBQ rub, ensuring all sides are well coated.
  2. Preheat your barbecue to 110°C or 220°F for indirect heat.
  3. Place the oxtail on the barbecue and let it smoke slowly for 4 hours. Occasionally check the temperature of the barbecue to ensure it remains constant.
  4. Once the oxtail reaches an internal temperature of 92°C or 198°F, it is cooked and ready to be removed from the barbecue.
  5. Wrap the oxtail tightly in aluminum foil and let it rest for at least half an hour. This helps retain the juices in the meat and ensures a juicy texture.
  6. While the oxtail is resting, prepare the raspberry bbq sauce. You can also serve the oxtail with other sauces of your choice, such as traditional barbecue or red wine sauce.
Pitmaster X Rubs: In stores now

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