Special Thanks to our grilling friends at Kamado Joe Canada for sharing this Smoked Oxtail recipe, originally created by Oded Eshel.
- Serves: 8 people
- Cook Time: 6+ hours
Rich, Tender Flavour: Why Smoked Oxtails Are a Game-Changer
Oxtails are known for their rich, gelatinous texture, but smoking them takes that to a whole new level. The low-and-slow smoke gently breaks down the collagen and connective tissue, transforming the meat into tender, fall-off-the-bone perfection. At the same time, the smoke infuses deep, savoury flavours that complement the natural richness of the oxtail. This method enhances a classic comfort dish by adding complexity and depth, making smoked oxtails a satisfying and flavourful experience every time.
INGREDIENTS:
- 4 (32 oz) containers of unsalted beef stock
- 2–3 oak Wood Chunks
- 1 Jar Jamaican jerk marinade
- Kosher salt, to taste
- 15 pounds of beef oxtails
- 2 heads of garlic, halved
- 2 sweet onions, quartered
These Smoked Jamaican Jerk Oxtails are the definition of low-and-slow comfort food with a kick. Marinated in a bold jerk seasoning and smoked over oak on the Kamado Joe Big Joe III, these oxtails are then braised in a rich beef stock with garlic and sweet onions until fall-apart tender. Whether you're cooking for a family gathering or hosting a weekend cookout, this recipe delivers deep flavor, melt-in-your-mouth texture, and unforgettable backyard aroma.
“Smoky, spicy, and fall-off-the-bone tender — these jerk oxtails are a backyard showstopper.”
The Kamado Joe Big Joe III offers unmatched heat retention, airflow control, and smoking capacity—making it the perfect grill for long cooks like this. The large cooking surface allows space for multiple pans, while the ceramic body locks in moisture and heat. Paired with wood chunks, you’ll get deep smoke flavor and even braising every time.
DIRECTIONS:
Place the oxtails in a large bowl or container and coat them thoroughly with Jamaican jerk marinade. Cover and refrigerate overnight to let the flavors penetrate the meat.
Set up your Kamado Joe Big Joe III for indirect heat and stabilize the temperature at 250°F. Add 2–3 chunks of oak wood to the firebox for a deep, smoky flavor.
Place the marinated oxtails directly on the grill grates and smoke for 2–3 hours, or until a rich colour develops and the exterior is infused with oak smoke.
In a large aluminum or cast-iron pan, combine beef stock, kosher salt, quartered onions, and halved garlic. Carefully transfer the smoked oxtails into the pan so that each piece is partially submerged in the liquid.
Cover the pan tightly with foil and return it to the grill at 250°F. Braise the oxtails for an additional 4–5 hours, or until they are fork-tender and pull away from the bone with ease.
Remove the oxtails from the liquid and serve hot with your favorite sides like rice, roasted vegetables, or plantains. Spoon some of the braising liquid over top for extra richness.
Enjoy
