Not Your Mama's Oxtails - Soul Food with a Twist!

oxtails

🥗Healthier: beef shank

💰Cheaper: pork shanks

Pork shanks are often more affordable and can provide a similar texture.

Season 5 lbs of oxtails generously with wolf rub bold barbecue seasoning, or your favorite barbecue rub, salt and pepper, or a combination of seasonings.

Toss the oxtails to ensure all sides are coated with the seasoning.

Place the seasoned oxtails in the fridge for a couple of hours, or up to overnight.

Preheat the grill to 250°F and prepare cherry wood for smoking.

Put the oxtails on the smoker and close the lid, letting them smoke for 2 to 3 hours at 250°F.

After 2 hours of smoking, check the oxtails; if they don't have the desired color or texture, continue smoking for another hour.

After a total of 3 hours of smoking, wrap the oxtails in aluminum foil to braise in their own fat and juices for an additional 1 to 2 hours, or until tender.

Once cooked, use a fork or your fingers to pull the meat apart, removing the bones and excess fat.

Serve the pulled oxtail on a toasted onion roll and top with homemade bacon bourbon barbecue sauce.

Cooking Techniques

Equipment Needed

Spice Level: