HORN · Beef
Oxtails
Bark first, braise to tender, glaze to finish.
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Bark first, braise to tender, glaze to finish.
By Matt Horn | Updated on October 6, 2026
Cook5-6 hrs
Prep20 min
Serves4-6
IntermediateOxtails reward the patient cook. We smoke them hard first to build a bark, then braise them covered in stock until the meat pulls from the bone. A final glaze of barbecue sauce sets the shine. It's a long afternoon, but the result is one of the richest things off the pit.
Ingredients
- 015 lb beef oxtails
- 022 tbsp olive oil
- 031½ tbsp kosher salt
- 041 tbsp garlic powder
- 052 tsp onion powder
- 062 tsp coarse black pepper
- 071 tsp smoked paprika
- 082 cups beef stock
- 09½ cup barbecue sauce
- 101 tbsp Worcestershire sauce
Method
- Step 1Dry the oxtails thoroughly and coat with olive oil.
- Step 2Combine seasonings and season every surface. Refrigerate overnight if possible.
- Step 3Heat smoker to 275–300°F.
- Step 4Smoke uncovered for about 2½–3 hours until the oxtails have developed a deep bark.
- Step 5Transfer to a covered pan with beef stock and Worcestershire. Return to the smoker for another 2 hours, or until the meat is extremely tender and beginning to pull from the bone.
- Step 6Uncover, brush lightly with barbecue sauce and cook another 15–20 minutes to set the glaze.
- Step 7Rest before serving.
Matt's Notes
Pat the oxtails bone-dry before the rub — moisture is the enemy of bark.
What you'll need
