Hickory Smoked Oxtails

These succulent smoked oxtails will delight you with their savory and smoky hickory flavors. Perfectly marinated, slowly smoked for hours, and tenderized to the point of melting in your mouth. A real treat for fans of barbecue!

Ingredients:

• 4 lbs oxtails
• 1/4 cup olive oil
• 2 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp hickory liquid smoke
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• Hickory wood chips for smoking

Instructions:

After rinsing, pat the oxtails dry with paper towels

To make a marinade, combine the olive oil, Worcestershire sauce, soy sauce, liquid smoke from the hickory, dried thyme, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper in a bowl

Make sure the oxtails are thoroughly covered after applying the marinade

For optimal effects, marinate in the fridge for at least four hours or overnight

Preheat the smoker to 250F 120C and prepare it with hickory wood chips

The oxtails should be taken out of the marinade and put on the smoker rack

Keep the oxtails at a constant temperature while smoking them for four to five hours

If preferred, you can baste the meat with more marinade while it's smoking

Take the oxtails out of the smoker when they are fork-tender and have a deep, smoky flavor

Before serving, let the oxtails sit for a few minutes

Savor the delicious hickory flavor!