Servings: 2 people
Place the oxtails in a large bowl. Rub jerk marinade all over the meat. Cover and refrigerate overnight.
Heat the barbecue to 250F degrees. Smoke over indirect heat for 2 hours. Combine the apple juice and vinegar in a spray bottle. Open the smoker and spray the meat.
Continue cooking for 2-3 more hours, until the internal temperature of the meat reaches 180F degrees. Spray liberally with the apple mixture intermittently as necessary to keep oxtails moist. Remove from the smoker and let rest 15 minutes before serving.
Calories: 2257kcal | Carbohydrates: 3g | Protein: 280g | Fat: 120g | Saturated Fat: 48g | Cholesterol: 998mg | Sodium: 1762mg | Potassium: 30mg | Sugar: 3g | Calcium: 181mg | Iron: 36mg
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