Walter “Mr. Tendernism” Johnson’s Smoked Oxtails

Ingredients

• 12 oxtails (Rinsed with water; described as a dozen)
• 2 cup garlic powder
• 0.5 cup onion powder
• 1 tbsp sea salt
• 2 cup coarse pepper
• 0.25 cup light brown sugar
• 1 tbsp cayenne pepper powder
• 0.25 cup water (For the pan)

Steps

1. 1

   Heat the smoker to 250°F (about 121°C).

2. 2

   Rinse the oxtails with water to clean them.

3. 3

   In a separate bowl, mix the garlic powder, onion powder, sea salt, coarse pepper, brown sugar, and cayenne pepper powder to make the seasoning blend.

4. 4

   Roll the oxtails in the seasoning blend, making sure they are thoroughly covered.

5. 5

   Place the seasoned oxtails directly on the smoker.

6. 6

   Smoke for 6 hours, or until the internal temperature reaches 165°F (about 74°C).

7. 7

   Transfer the smoked oxtails to a 2-inch-deep metal pan.

8. 8

   Add ¼ cup water to the pan.

9. 9

   Cover the entire pan tightly with aluminum foil.

10. 10

    Place the covered pan in an oven at 175°F (about 79°C) for 2 hours.

11. 11

    Remove the pan from the oven and let the meat rest for 1 hour before serving.

Notes

The source specifies a 165°F internal-temperature target during smoking, followed by 2 hours in a 175°F oven. The unusually low oven temperature is reproduced as stated.

Nutrition per serving

• main
• smoked
• American
• beef
• gluten-free