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Smoked & Braised Oxtails

Smoked & Braised Oxtails

Rich, smoky, and fall-off-the-bone tender, these oxtails from Bear Mountain ambassador Tony Ramirez are slow-smoked for deep bark and flavor, then braised low and slow until melt-in-your-mouth soft. The combination of black pepper, Cajun honey seasoning, and fresh herbs creates a bold, savory finish with just the right touch of sweetness.

Prep

30 minutes

Cook time

6–8 hours

Serves

2–4

Steps

  1. Coat the oxtails evenly with Worcestershire sauce as a binder.
  2. Season generously on all sides with equal parts black pepper, kosher salt, and Cajun Honey Rub.
  3. Preheat your smoker to 225°F. Place the oxtails directly on the grates and smoke for 4 hours, allowing a deep bark to form.
  4. Transfer the oxtails to a pan and add the beef bone broth, garlic cloves, rosemary, and thyme. Cover tightly and return to the smoker to braise for 2–3 additional hours, or until the meat is fall-off-the-bone tender.
  5. Remove from the smoker and serve hot with the braising juices spooned over the top.

Ingredients:

  • Bear Mountain BBQ Old Fashioned Blend Pellets
  • 3–4 lb oxtails, cut
  • 4 TBSP Worcestershire sauce (binder)
  • 3 TBSP 16-mesh black pepper
  • 3 TBSP kosher salt
  • 3 TBSP Cajun Honey Rub (Spicy Garlicky)


Braise

  • 2 cups beef bone broth
  • 6–8 garlic cloves
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme

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Smoked & Braised Oxtails

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