Mix all the ingredients for the marinade in a bowl until well combined.

Place the oxtail in a large, resealable plastic bag or a shallow dish.

Rub the marinade mixture generously over the oxtail, making sure each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, but ideally, overnight for maximum flavor infusion.

Preheat your smoker to 225°F (107°C). Use your choice of wood chips (hickory, mesquite, or fruitwood) to get that perfect smoky flavor. Soak the wood chips in water for about 30 minutes before using.

Remove the oxtail from the refrigerator and let it come to room temperature for about 30 minutes.

Prepare your smoker by lighting the charcoal or wood pellets and maintaining a steady temperature at 225°F (107°C). Add the soaked wood chips to the smoker for that smoky goodness.

Place the marinated oxtail directly on the grill grates, making sure there's some space between each piece for proper smoking.

Close the smoker's lid and let the magic happen! Smoke the oxtail for about 4-5 hours, maintaining the temperature as close to 225°F (107°C) as possible.

Once the oxtail has developed a beautiful smoky crust and reaches an internal temperature of about 190-200°F (88-93°C), it's time to wrap it up.

Carefully remove the oxtail from the smoker and wrap it tightly in aluminum foil. This step helps to lock in the juices and ensure that fall-off-the-bone tenderness.

Place the wrapped oxtail in a cooler or insulated container and let it rest for 30 minutes. This resting period is crucial for that mouthwatering texture.