bbqb0ss
Well-known member
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:
