This smoked and braised oxtail is next-level comfort food! Using @kingsford charcoal and oak wood, the offset smoker ran between 225°F and 250°F, laying down that perfect smoky flavor. I sourced the Oxtail from Vessel Meats located in Dartmouth Nova Scotia, Canada.
I smoked the Oxtail low and slow, after 4-5 hours on the smoker, the oxtail developed an incredible bark thanks to Cuso’s Dirt, Gravel, and Maple Bourbon dry rubs.
Then it was time to braise — into a foil tray with a whole bulb of garlic and rich beef broth, finished in the oven at 275°F for another 4 hours. The result? Fall-off-the-bone tenderness and a deep, beefy flavor that’s absolutely unreal.
If you’re looking to take your BBQ game up a notch, this is it. Don’t skip this one — hit that like button and subscribe for more killer cooks!
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