Sliced up an oxtail and made a homemade brine for them to be in overnight. Tomorrow morning I’ll season them up like I would a brisket and throw them on the pit along with the extra beef fat trimmings in a little ramekin. Once the bark starts the form I’ll start basting them in the smoky tallow rendered from the fat till around hr 6-7. From there I’ll wrap them in butcher paper with a dollop of beef tallow. My goal is for them to come out like a confit burnt end you can eat off the bone. :becky:
Making some Oxtail
- Thread starter bbqb0ss
- Start date
You nailed one of my favorite food groups!
Those look great - thanks for the photos!
YUM. Oxtail is good stuff :hungry:
