Every family has a recipe that tells a story, and for us, that’s oxtail. Kadeem grew up watching his aunt stir a pot of oxtail that simmered all afternoon, filling the house with that unmistakable mix of thyme, scallions, and allspice. This version honors the classic recipe, but with the ease and precision of your backyard smoker.
When we started experimenting with smoking, it only made sense to give this recipe the Smoke on the Hill twist. It took us a few tries to get it just right. Too much smoke made the sauce bitter. Too little, and it tasted like a regular braise. When we discovered low smoke first, followed by a slow braise in the Dutch oven, the meat turned tender enough to fall off the bone, while still retaining that deep Caribbean flavor we both love. If you like this cooking method, you’ll also love our smoked short ribs that finish in a red wine braise—same technique, different cut, and the sauce is next-level.
Ingredient Notes
- Lemon juice & vinegar (optional). It is traditional to rinse the oxtail with lemon and vinegar first, but you can skip if you prefer.
- Oxtail. Choose oxtail pieces that are of a similar size and have minimal fat on them.
- Scotch bonnet. Authentic Jamaican heat, start with half if you’re spice-shy.
- Butter beans. These tender beans are traditional in Jamaican oxtail and soak up the rich sauce.
See the recipe card below for the remaining ingredients and quantities.
Our Go-To Wood Pellets for Smoking
We always keep a bag of these on hand. The CookinPellets Perfect Mix is our favorite blend for a reason: it’s made from 100% hardwood (no fillers!) and combines hickory, cherry, hard maple, and apple for balanced, reliable flavor every time.
This blend works beautifully for just about everything and gives that perfect hint of smoke without overpowering the dish.
How to Make Smoked Oxtail
Step 1
Rinse the trimmed oxtail pieces with a mix of vinegar and lemon juice, rinse, then pat dry.
Step 2
In a large bowl, add onion, garlic, Scotch bonnet, scallions, thyme, Gravy Master, soy sauce, seasoned salt, cayenne, and a drizzle of oil. Toss well to coat. Cover and refrigerate overnight (or at least 4 hours).
Step 3
Bring the oxtail to room temperature for about 30 minutes while you preheat your smoker to 225°F.
Step 4
Arrange the oxtail pieces directly on the smoker grates. Smoke for 1½ hours.
Step 5
Flip and smoke another 1½ hours.
Step 6
Transfer the oxtails to a Dutch oven and pour in the reserved marinade. Add enough beef broth to just cover the meat. Increase smoker temperature to 300°F, cover the pot, and cook for 2½ hours.
Step 7
Stir in the butter beans and cook uncovered for another 30 minutes, letting the sauce reduce slightly. The meat should be tender and nearly falling off the bone. Let the oxtail rest for 10 minutes before serving.
Pro Tips from Our Backyard
- Take your time. Don’t rush the smoking or braising steps, as each builds a different layer of flavor.
- Skim the fat. If your sauce looks greasy, spoon off the excess or chill and remove the fat layer on top before reheating.
- Use real aromatics. Fresh thyme, garlic, scallions, and Scotch bonnet make all the difference. We don’t recommend swapping for dried herbs in this recipe.
Serving Suggestions
Serve your smoked oxtail over rice and peas, mashed potatoes, or with a side of Smoked Mac and Cheese for an indulgent comfort meal.
And if you want to make a flavor base from scratch next time, try mixing your own Homemade Jerk Seasoning Rub; it’s a great way to customize the heat and spice.
Storage & Reheating
- Fridge: Keeps up to 4 days in an airtight container.
- Freezer: Store in single portions for up to 3 months.
- Reheat: Warm gently in a pot over medium heat or in a 300°F oven until hot. The sauce will thicken beautifully as it reheats.
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—we’d love to hear how it turned out. Your feedback helps other backyard cooks, too!
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Smoked Oxtail (Jamaican-Style Recipe)
See the full post for extra tips and photos
Ingredients
- 3-4 pounds oxtail, trimmed
- ¼ cup white vinegar
- ¼ cup lemon juice
- 1 yellow or white onion, chopped
- 2 garlic cloves, chopped or minced
- 1 small scotch bonnet pepper, habanero, diced
- 2 scallions, diced
- 2 sprigs fresh thyme
- 2 tablespoons gravy master, (or other browning sauce)
- 4 tablespoons soy sauce
- 1 teaspoon seasoned salt, (we use Lawry's brand)
- ½ teaspoon cayenne pepper
- Salt to taste
- 1 tablespoon olive oil
- 4-6 cups beef stock or broth, enough to cover the meat
- 1 15 ounce can butter beans
Instructions
- Wash trimmed oxtail with ¼ cup vinegar and ¼ cup lemon juice in a bowl then drain and rinse. (optional but traditional way)3-4 pounds oxtail, ¼ cup white vinegar, ¼ cup lemon juice
- To the bowl with the oxtail, add all the remaining ingredients aside from stock and butter beans. Rub the marinade all over the oxtail, cover the bowl and put it in the fridge overnight.1 yellow or white onion, 2 garlic cloves, 1 small scotch bonnet pepper, 2 scallions, 2 sprigs fresh thyme, 2 tablespoons gravy master, 4 tablespoons soy sauce, 1 teaspoon seasoned salt, ½ teaspoon cayenne pepper, Salt to taste, 1 tablespoon olive oil
- Preheat smoker to 225 degrees while you allow the oxtail to come to room temperature for 30 minutes.
- Place the pieces of oxtail on the smoker (keep the marinade in the bowl for later) for 1 ½ hours, flip then allow them to smoke for another 1 ½ hours.
- Move the oxtails to a large oven/smoker safe Dutch oven along with the marinade and beef broth. Turn the smoker up to 300 degrees and place the covered Dutch oven in the smoker.4-6 cups beef stock or broth
- Cook for 2 ½ hours, stir the butter beans into the pot and cook for another 30 minutes until the meat is tender.1 15 ounce can butter beans
Notes
- Smoke first, braise second. That combo builds flavor depth and guarantees tender, fall-off-the-bone meat.
- Control the smoke. Use clean, steady smoke (not white or billowy) to avoid bitterness in your sauce.
- Let it rest before serving. Ten minutes off the heat allows the sauce to thicken and the flavors to settle.
- To make this without a smoker: Brown the oxtail in a Dutch oven, then braise covered in a 325°F oven for 3–4 hours until tender.
Equipment Needed
- Pellet Smoker
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