Hello! Here are some Oxtails I smoked and then braised. I got the recipe here - http://howtobbqright.com/2017/10/13/smoked-oxtails/. The only thing I did differently is use Mississippi Grind as my rub, and I served them with the veggies instead of strain them out. They turned out delicious...truly spectacular tails. I highly recommend this recipe. Sticky and decadent in the best way possible. I actually prefer the flavor of oxtails to braised short rib, but I know that may be an unpopular opinion
Please ask any questions!
P.s. @Bgosnell151...I told you that I would tell you when I made these!
So, what is it about men that makes them reluctant to RSVP? Cooking for my brothers and nephews this Saturday to make up for all the birthdays I missed, so I picked supplies today. 10 pounds of beef plate ribs and 10 pounds of Spares that I am cutting into St. Louis'.
No rub but well seasoned- 10 quarters for a customer andh one spatchcocked bird and another breast / wings thrown in. Rolling @ 220° for the moment. Willcrank to ~350° at cook end to crisp skin
Ready @ 3pm.
So after the flu kicked my behind for about a week and getting caught up at work and a bought of sheer laziness, I got back on the Big Joe when the men came over Saturday. First, I was surprised by the amount of lump left over from my brisket cook a few weeks ago. For me at least, this pic blows a hole in the idea that colder temps burn a lot more lump. In about 9° and after 13 hours, this is the amount of lump left over.
Forgot to get a pic on the Big Joe, but I did hash browned potatoes in a CI skillet, jalapeno and cheddar scrambled eggs and my favorite kielbasa. The giant Texas sized biscuit was done in the oven.
Currently on the smoker is a spatchcocked hen with roasted veggies in my D.O. and basting with herb infused water and avacado oil