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Smoked Oxtails Recipe

Fall-off-the-bone tender oxtails seasoned with a special seasoning blend overnight, then smoked to perfection! Serve these oxtails on their own or with a classic side like collard greens or cornbread.
Course Main Course
Cuisine American, Southern
Keyword smoked oxtails
Prep Time 8 hours
Cook Time 5 hours
Total Time 13 hours
Servings 4 servings
Author Rosie


  • Smoker
  • Hickory Pellets, or wood


  • 5 lbs beef oxtails cut and trimmed
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 2 tsp Herbs De Province
  • 2 tsp ground black pepper


  • Make sure that the oxtails are nice and clean.
  • Place the oxtails on a flat surface, then drizzle them with the olive oil.
  • Combine all the seasonings, then generously sprinkle all over the oxtails.
  • Put the oxtails into a large freezer bag, and refrigerate overnight.
  • Preheat your smoker to 300 F.
  • Once the temperature has reached 300 F, put in the oxtails.
  • Smoke the oxtails from 3-5 hours (depending on size!)
  • Remove the oxtails from the smoker, and cover with foil.
  • Let sit for 30 minutes (if eating now), or refrigerate OR freeze for later use!


Large oxtails smoke for 4 & 1/2 - 5 hours
Medium oxtails smoke for 3 hours
Tiny ones smoke for 1  & 1/2 hour