Oxtails?

Try google 'how to smoke oxtail' they have some interesting recipes. This one is simple that I might have to try. Put rub on tails smoke for 3 hr at 200 deg, then put in pan with a cup of beef broth and cover tightly with foil for 2 hrs at 325 deg. Then remove foil and turn oven to 480 deg for 10 min to crip.

Hello Jay,
When a little smoke flavor is desired on our oxtail, I smoke it just prior to plating by using a handheld smoke generator and applying smoke to the pot the meat is in for a few minutes. I can see no reason why they could not be smoked in a CS though using a heavy smoke. Three or four minutes is all that is required for a taste of smoke.

Hope this helps.

Tom

Thanks Tom. Based on G Que's rec, I did find some great-looking recipes for oxtails. I was looking for a deep smoke flavor and a one-shot meal from the smoker. I have found some ideas and will follow through and post when I can. I do appreciate your idea about heavy smoke in the AQ for a short time to get just a flavor on oxtails (or anything!) cooked through by another method. I intend to try that one too. Do you think surface bitterness would be a problem? I'm thinking of trying it on a small beef round roast I don't know what to do with, to partially roast it in the oven, then your smoke idea, followed by a quick sear on the grill.