Daddy Duncan's BBQ: Smoked Ox Tail

Daddy Duncan's BBQ: Smoked Ox Tail

Visit Kingsford for the Daddy Duncan's BBQ: Smoked Ox Tail Recipe

Check out Daddy Duncan's BBQ and come back to see my experience making this recipe.

Ingredients: Serves 20

20 lb. fresh-cut beef oxtails

2 cup Worcestershire sauce

32 oz. beef stock

½ cup kosher salt

½ cup black pepper

½ cup paprika

½ cup granulated garlic

2 liters Dr Pepper

1 bag Kingsford® Charcoal

heavy-duty foil & large foil pans

3 post oak sticks

2 pecan wood sticks

Directions: 

Use a dry rub blend that includes salt, pepper, paprika, garlic powder, and onion powder. Add a little cayenne pepper if you want some heat. Then mix in some Worcestershire sauce and rub it all over the oxtails. Let them marinate for a few hours before grilling or baking. 

Bring the grill to 350 * F. 

Once the grill is ready, use a folded paper towel with cooking oil to thoroughly oil the grate. Then, carefully place your beef oxtails on the grill and let them smoke for 1-2 hours, turning them every 30-40 minutes. When they're crispy and cooked through, transfer them to a large foil pan and pour beef stock and soda over them. Cover tightly with heavy-duty foil and smoke for an additional 3 hours at a lower temperature. Once they're done, remove the oxtails from the grill and use the juices in the pan to glaze them or stir them in lightly. Finally, serve the oxtails whole and enjoy!