Smoked oxtail is a great way to prepare the tail of a male steer, although nowadays this type of offal meat can also be sourced from any type of cattle. Oxtail typically weighs from 7 to 8 pounds with about an inch of rich meat encased in a layer of fat. This fatty meat, which was formerly a fallback food for the poor is now a gourmet dish that is a favorite of those on a Keto or Paleo diet as oxtail is nutritious as well as full of fat and collagen.
Oxtail is currently sold skinned in tw0- inch long portions, which is an ideal size for smoking on a combination grill plus smoker. Great smoker grills for cooking oxtails are the Camp Chef with Smart Grill Technology that operates by Wi-F, the ZZgrill 7002B Pellet Grill to immerse the meat in hickory smoke, and the Pit Boss 700FB Pellet Grill that is great for searing meat while smoking it.
The recipe below is perhaps one of the oldest and plainest ways of cooking oxtail as it has been cooked for centuries in England, France, and Rome. However, nowadays you have all kinds of seasoning options available to you when it comes to cooking oxtail and from many different cuisines.
Smoked Oxtail goes quite well with rice, potatoes, yams, peas, collard greens, and coleslaw.
You can serve the smoked oxtail with the bone on but often the meat is so juicy and tender it falls off the bone all by itself
You can serve smoked oxtail in its braising juice on a bun to make an oxtail beef sandwich au jus.
Safety comes first when it comes to grilling any kind of fatty meat, which is why it is a good idea to invest in the best smoker accessories that you can afford. A good investment is a pair of heat-resistant gloves because you are working with hot greasy meat on a fiery grill. It is also a good idea to stay safe by buying the best barbecue lighter that suits your particular type of grill, whether it be electric, propane, or rechargeable. Make sure too that the lighter snaps on and off immediately, is compact, yet possibly extendable, and does not compromise on functionality.
Other cooking tips:
Tear the meat off of leftover smoked bones and then use the bones to make a collagen-rich broth for soup
Oxtail is now a sought-after food, but with so many genetic fakes on the market from cattle, the latest rage is to make sure that the cattle from which the tail was cut was from a genuine (male) steer. The most expensive oxtails are from steers that have been raised as grass-fed animals or free-range. The cheaper cuts can be offal from dairy cattle that has been genetically modified. To make sure that you are getting the real thing, buy your oxtail from a butcher. If you buy your oxtail frozen be sure to let it thaw for a whole day in the refrigerator before barbecuing.
Oxtail is one of those universal, yet under-rated foods, that is nutritious inexpensive yet so versatile, with smoked oxtail being at the top of the list when it comes to serving your friends and family a delicious, nourishing meal.