I have a tongue left from our last beef order and would appreciate any advice from anyone who has had success with it on the smoker. I’ve looked online and found everything from, "Put it in at 375 until it reached 202", to "boil it for 3 hours, refridge it for 12 hours, soak it for 12 days, then smoke it for 3 hours". Help!
-
-
I’m a little late on this but I cook these and pork tongue several times a year and this is how I was taught.
First thing is to figure out if you want shredded or sliced. We like sliced best for our tacos.
I use 2-3 cups of beef broth, one onion, one bell pepper, one jalapeño and several different Mexican spices of your choice in a pressure cooker and cook for 30 mins but if small cook less if large cook longer, it’s just a feel thing really.
once finished let it cool for a little while then use a knife and slit the outer skin and it will peel right off.
Now I’ll add some taco seasoning all over the outside and smoke it for a couple hours at a lower temp 220-240 until it reaches the tenderness I’m looking for. Then I’ll add some bbq sauce, something on the savory side and keep it on the smoker until it sets.
Now take it off, let it rest while I’m cutting up my cilantro, onions, tomato and getting the tortillas ready. Then slice and serve.
Comment
Comment