The Smoked Beef Oxtail Recipe is a dish consisting of oxtail that has been prepared by smoking it over indirect heat in a barbecue smoker. The oxtail takes on a taste that is both delicious and smokey when it is smoked. Before serving, you may braise smoked oxtails in beef broth to prevent the meat from becoming tough or dry. This method is also an option.

Don’t be put off by the name; oxtails are a real soul food that will definitely tickle your taste senses! In the south, oxtails are often cooked for a long time in a flavorful broth and served with filling sides like rice, mashed potatoes, or even collard greens.


Smoked Beef Oxtail Recipe

Cooking these smoked oxtails low and long in a smoker and finishing them off with a braising sauce made of red wine is the key to making them exceptionally tender.
Prep Time 10 minutes
Cook Time 4 hours 40 minutes
Resting Time 10 minutes
Course Main Course
Cuisine American


  • Aluminum Foil
  • Iron Pot


  • 4-5 Lbs Beef Oxtails (6-8 pieces)
  • ¼ Cup Killer Hogs Hot Rub
  • 1 Cup Long Grain Rice
  • Braising sauce (Recipe below)

Braising Sauce

  • 3 Cups Beef Broth
  • 1 Cup Red Wine
  • ¼ Cup Worcestershire Sauce
  • ¼ Cup Balsamic Vinegar
  • 1 Tablespoon Better Than Bouillon Beef Base
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Diced Onion
  • 1/2 Cup Diced Carrot
  • 1/2 Cup Diced Celery
  • 4-5 Cloves Garlic minced
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper


  • First, remove any excess fat from the outside of each piece of oxtail and season with a good dose of your favorite BBQ seasoning. Let it rest for a couple of minutes.
  • While having the oxtail hang out, prepare the cooker. You can use smoker of any kind of Smoker for this recipe. Fire it up and bring the temp to 275 degrees.
  • Place the oxtails on the grate and put the lid back on.
  • After 1 1/2 hour check it and flip it over to cook evenly on both sides for another 30 minutes. Then take it out the smoker.
  • Using an iron pot, pour in the braising liquid, then set the pieces of oxtail down the braising liquid. Pour down the remaining braising liquid on top of the oxtails. Cover the pot with aluminum foil to trap all the steam in there. Put it back in the smoker, check it every hour.
  • After 2 1/2 hour it should all be tender. Once its all tender, remove the pot from the smoker. Get the oxtails out from the braising liquid, put it in a platter. Cover the platter with aluminum foil to rest for couple of minutes.
  • Strain the braising liquid to use as the sauce.
  • Place the oxtails on top of the rice in a platter. Put the sauce over the top. Garnish with slice green onions. This will definitely put a smile on your face.

Braising Sauce

  • Heat olive oil in a large pan over medium heat. Add chopped onion, celery, & carrots, saute. Add the tomato paste, Worcestershire, Balsamic Vinegar, and Red Wine. Reduce cook the alcohol off the wine. Finally add Beef Broth, stir and cook for about 10 minutes.



This recipe was created by HowToBBQRight on YouTube.
Keyword Beef, Sauce