Smoked Oxtail
Serves 4
Taken from the cow tail, this cut is heavily marbled and has a rich flavor similar to short ribs or pot roast.
Prep Time: 30 min
Cook Time: 6 to 8 hrs
Ingredients
- Oxtail 4 to 5 pounds (4 to 6 pieces)
- Salt and Pepper Rub (Mix of 1/2 Salt and 1/2 Black Pepper)
Instructions
- Season the Oxtail evenly with the Salt and Pepper rub. Cover and refrigerate overnight.
- Set up your smoker to cook at about 250°F and try to maintain that temperature throughout the cook.
- When the temperature is where you want it, place the Pork on the smoker fat side up.
- After 4 hours check the Oxtail. If the Oxtail is separated or the fat is split it is time to wrap it in a double layer of foil.
- After about 4 hours, check the to see if it is done. The internal temperature on an instant-read meat thermometer should read 205°F. If not, put the Oxtail back on the smoker and check the temperature every 20 minutes.
- When done let it rest for about 45 minutes to an hour with the foil on.
By Gags
