Overview

A precise smoke-then-braise method that turns tough beef shank and oxtail into spoon‑tender, gelatin‑rich meat. We build clean smoke and bark first, then finish in a tightly covered braise for complete collagen conversion.

Ingredients

• Beef shank, 3–4 lb (1.4–1.8 kg), whole tied or cross-cut 1.5–2 in (4–5 cm)
• Oxtail segments, 2–3 lb (0.9–1.4 kg)
• Kosher salt, 40–50 g total for dry brine (about 2.5–3 tbsp Morton or 4–5 tbsp Diamond Crystal for 6–7 lb / 2.7–3.2 kg meat)
• Coarse black pepper (16-mesh), 2 tbsp (12–14 g)
• Granulated garlic, 2 tsp (6 g)
• Smoked or sweet paprika, 2 tsp (5 g, optional)
• Neutral oil or yellow mustard, 1–2 tbsp (15–30 ml) as binder (optional)
• Low-sodium beef stock, 3 cups (710 ml)
• Dry red wine, 1 cup (240 ml, optional; sub more stock)
• Worcestershire sauce, 1 tbsp (15 ml)
• Tomato paste, 1 tbsp (15 g)
• Yellow onion, 1 large, sliced
• Garlic, 4 cloves, smashed
• Bay leaves, 2; fresh thyme, 4 sprigs
• Additional kosher salt and pepper to taste for the braise

Equipment

• Offset smoker, kettle with two-zone, ceramic, or pellet smoker
• Instant-read thermometer and leave-in probe
• Wire rack and sheet pan (for brine and transport)
• Heavy Dutch oven or deep foil pan with tight lid/foil
• Butcher’s twine (for whole shank)
• Heat-resistant gloves and tongs
• Fat separator or ladle
• Aluminum foil and butcher paper (optional)

Wood

Post oak (primary). Pecan or a touch of hickory as alternatives.

Time & Temp

Time & Temp
Smoke temp: 265 °F (129 °C)
Target internal: 205 °F (96 °C)
Approx duration: 7 hours

Why Smoke–Then–Braise for Shank and Tail

Beef shank and oxtail are loaded with collagen, connective tissue, and marrow—everything you want for silky, sticky mouthfeel when it’s rendered properly. A short, steady smoke at 250–275°F (121–135°C) builds flavor and bark without drying the exterior; a tightly covered braise at 275–300°F (135–149°C) then holds the meat and braising liquid near 195–205°F (90–96°C), where collagen dissolves into gelatin. The goal isn’t a specific number alone—it’s time at temperature plus a probe-tender feel.

Sourcing and Prep

Choose meaty cross-cut shanks (osso buco style, 1.5–2 in / 4–5 cm thick) or a whole foreshank and well-trimmed oxtail segments with a good meat-to-bone ratio. Trim hard surface fat and silver skin but keep the sinew that will gelatinize. Tie whole shanks with butcher’s twine to keep them compact. Pat dry and dry-brine the meat with kosher salt (about 1.5–1.8% of meat weight; for 6 lb / 2.7 kg total meat, 40–50 g salt) on a wire rack, uncovered, in the fridge 12–24 hours at 34–38°F (1–3°C).

Seasoning and Wood

Keep the rub simple to showcase beef and smoke. A Texas-leaning mix of kosher salt, coarse black pepper, a touch of granulated garlic, and mild paprika for color plays well with shank and tail. Post oak is the recommended wood for clean, medium assertive smoke; pecan or a touch of hickory is fine if you prefer a stronger profile. Avoid heavy resinous woods and oversmoking—these cuts will braise and concentrate flavors.

Fire Setup and Baseline

Run your pit steady at 250–275°F (121–135°C) with thin, blue smoke. On an offset, maintain small, clean splits; on a kettle or ceramic, set a stable two-zone fire; on a pellet cooker, choose a smoke-friendly 265°F (129°C) setting. Place the meat on a rack with a drip pan beneath to avoid greasy flare-ups. A water pan can help stabilize temps but isn’t mandatory if your pit is well managed.

Smoke Phase: Color First, Not Doneness

Apply a light binder if you like, season generously, and put the meat in the pit. Smoke until you develop a deep mahogany color and a tacky bark, typically to an internal of 150–160°F (65–71°C). Expect 1.5–2.5 hours for oxtail segments and 2.5–4 hours for cross-cut or whole shank at 250–275°F (121–135°C). Spritz only if the surface is drying and the bark hasn’t set; avoid washing off the rub.

Braise Phase: Seal, Simmer, and Soften

Transfer the smoked meat to a heavy Dutch oven or a deep foil pan. Add 0.5–1 in (12–25 mm) of flavorful braising liquid—enough to come 1/3–1/2 up the sides, not drown it. Include onion, garlic, bay, thyme, a splash of Worcestershire, and stock (plus optional red wine). Cover tightly (lid or double foil) and return to the cooker or a 275–300°F (135–149°C) oven. The liquid should gently simmer around 195–205°F (90–96°C). Plan 1.5–3 hours for oxtail and 2–4 hours for shank in this phase, checking every hour. Top up liquid if needed.

Doneness Checks and Finishing

You’re done when a thin probe slides in with almost no resistance and the bones wiggle freely; cartilage looks translucent and the meat jiggles. Internals will usually read 200–210°F (93–99°C), but tenderness rules. Vent the lid for 5–10 minutes to stop the cook, then rest the meat in the braising liquid 20–30 minutes to reabsorb juices. Skim or separate fat. For a glossy finish, reduce strained braising liquid to a nappé consistency and glaze the meat under gentle heat.

Serving Ideas

Pull oxtail and shank into large chunks for tacos, grits or polenta, buttered noodles, or rice. Spoon the reduced jus and melted marrow over the top with fresh herbs and a squeeze of lemon. Keep portions warm by holding covered at 150–160°F (65–71°C) for up to 1 hour, adding a splash of stock if the pan dries.

Food Safety and Handling

Handle raw beef with care; avoid cross-contamination and keep below 40°F (4°C) until cooking. Move through the 40–140°F (4–60°C) danger zone efficiently. Because these cuts are cooked well above medium for texture, safety is achieved via time and temperature. Cool leftovers within 2 hours: spread meat and liquid in shallow pans, chill to <40°F (<4°C), and store 3–4 days. Reheat rapidly to 165°F (74°C). Freeze up to 3 months; thaw in the refrigerator. Discard perishable food left out over 2 hours (1 hour if ambient >90°F / 32°C).

Troubleshooting

Rubbery or tight connective tissue means it needed more covered time at a true simmering braise temp—raise cooker to 300°F (149°C) to keep the liquid near 200°F (93°C) and continue until probe-tender. Greasy braise? Chill and lift the fat cap, or use a separator; keep liquid depth modest. Blandness usually comes from undersalting the meat before the cook or using weak stock—season the braise gently, then finish by reducing the jus. Mushy bark indicates too much liquid or a loose cover; keep meat mostly above the liquid and vent briefly before serving to firm the exterior.

Notes

• Dry-brine 12–24 hours at 34–38°F (1–3°C) for better seasoning and moisture retention.
• Smoke to color (150–160°F / 65–71°C internal), not tenderness; finish tenderness in the braise.
• Keep braising liquid at a gentle simmer ~195–205°F (90–96°C) by running the cooker/oven at 275–300°F (135–149°C).
• Doneness: probe slides in like warm butter; bones wiggle; cartilage translucent; typical internal 200–210°F (93–99°C).
• Hold finished meat covered at 150–160°F (65–71°C) up to 1 hour; splash with stock if needed.
• For a cleaner sauce, chill and remove the fat cap; reheat to 165°F (74°C) to serve.
• Use a drip pan during the smoke to prevent flare-ups and bitter smoke from rendered fat.
• If cooking only oxtail, expect total time closer to 4.5–6 hours; for whole shanks, 6–8.5 hours is common.
• Scale salt by weight (1.5–1.8% of trimmed meat) to avoid over/under-salting across brands.
• Leftovers: refrigerate within 2 hours; keep 3–4 days; freeze up to 3 months.