A good weekend for ox tails.
I rubbed them with SuckeBuster's Campfire seasoning and they went on the pit 250 with a mix of apple and mesquite for smoke. I gave them around 2 and half hours to get some color.
I panned them with rich beef broth, covered tightly, ran the pit to 275 and let them braise for about 3 hours.
I put the pan juices in a fat separator, skimmed the fat, and saved that for the gravy.
Served over garlic parmesan rice.
Food coma followed shortly thereafter.......:-D
I rubbed them with SuckeBuster's Campfire seasoning and they went on the pit 250 with a mix of apple and mesquite for smoke. I gave them around 2 and half hours to get some color.
I panned them with rich beef broth, covered tightly, ran the pit to 275 and let them braise for about 3 hours.
I put the pan juices in a fat separator, skimmed the fat, and saved that for the gravy.
Served over garlic parmesan rice.
Food coma followed shortly thereafter.......:-D
