Smoked oxtails. Smoked at 250°
Clean oxtails, pat dry, and season with salt, pepper, and garlic or your preferred seasoning. Allow oxtails to rest at room temperature. Smoke at 250° for 3 hours or until you've reached your desired color. For this cook, I used pecanwood. Remove from the smoker and add the oxtails to a pan for braising. For braising, I added beef broth (32 oz), 1 green bell pepper (rough chop), 1 medium red onion (rough chop), and 2 bay leaves. Cover pan with aluminum foil and braise until tender. About 2-3 additional hours.
Additional option: smoke oxtails at 250° for 3 hours. Remove and add the smoked oxtails to a sheet of heavy duty aluminum foil. Add more seasoning, honey or brown sugar, and a few pats of unsalted butter. Cover and wrap the oxtails in aluminum foil and continue smoking until tender.
27 авг 2024
