February 1

22 comments

Smoked Oxtails on the Pit Barrel Cooker

By Armadillo Pepper BBQ

February 1, 2021

Pit Barrel Cooker



Today we are making Smoked Oxtails on the Pit Barrel Cooker. This recipe starts by seasoning the oxtails, followed by smoking in the Pit Barrel and then finishing in a wine braise.

Ingredients
• 8 oxtails
• Beef seasoning (or salt/pepper/garlic); I used Runnin’ Wild Brisket Rub, more info here
• Vegetable spray as needed for a binder
• 3 cups beef broth
• 1, 14 oz can chopped tomatoes
• 3 cups red wine
• 1 tablespoon horseradish
• 1 teaspoon minced garlic
• 5-6 sprigs fresh thyme
• 1 tablespoon fresh parsley
• 1 diced shallot
• ½ teaspoon Fiori salt (or Kosher salt)
• 1 teaspoon cracked black pepper
• 1 teaspoon flour
• 1/3 cup tepid water

Recipe Instructions
1. Spray oxtails with vegetable oil.

2. Season both sides with the Runnin’ Wild Brisket rub.

3. Place oxtails on pre-lit Pit Barrel Cooker with 2 each cheery and oak wood chunks.

4. Add the remaining ingredients (excluding the flour and tepid water) to a pot over medium high heat and bring to a simmer.

5. Mix the flour into the tepid water to make a slurry.

6. Mix the slurry into the braising liquid.

7. Simmer the liquid for a least 30 minutes.

8. Smoke the oxtails on the Pit Barrel for 3 hours until the color is to your preference.

9. Add the oxtails to the braising liquid, cover and then pace back on the Pit Barrel Cooker for 2.5 hours or until the oxtails are starting to fall apart.

10. Let rest for 10 minutes and then serve!

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Please watch: “Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter”

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  1. Awesome video Jeff! That’s going on in my repertoire for my pit barrel real quick! One bit of advice!! Next time you make a slurry, make it out of cornstarch and water. For that pot it would’ve been about 3 tablespoons of cornstarch to a quarter to a half cup of water. In the short run, corn starch blends a lot faster than flower does. And pick up is better for a brarise.

  2. That looked good. The spine sections would add a lot of richness to the broth. I have to ask; though, do they charge a counter-intuitively high price for fly swatters (like they do for chicken wings)? I remember something like 25 years ago when you could get chicken wings for around 39 cents/lb. If I had to pay more for fly swatters than for ribeyes (by edible meat volume), I'll choose those steaks EVERY time. It could be just me, but it seems to make more economic sense. I look forward to your venison recipe; I still have a fair amount of that left in my freezer – including a nearly 20 pound neck roast.

  3. I know , you has done a lot of videos. But something ,I don't understand . the pit barrel why people load that much charcoal . it doesn't need that much unless you doing a long cook. Oxtails doesn't need no binder oxtail has enough fat on it. The oils will come out of the oxtails for the rub to stick … Smh !!!! It's a nice video 🍷🍷

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