The only time I've had beef tongue was at a local mom and pop Mexican joint up the street at it is delicious tacos I get same thing everytime. Looking for direction in trying to smoke one since I now have access to them for next to nothing. Anyone have experience doing this that would be willing to give me some direction?
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Smoking beef tongue
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I use an insta pot first. Once it’s tender then you can smoke it, grill it or crisp it up in a skillet. It’s pretty easy to fix.
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Boil 2 - 2 1/2 hours until starts to get tender and has shrunk. Cold water then peel the skin. It should come off easy. I prefer boiling to sous vide as it is easier to peel. Drop in Meatheads Pastrami brine for 4-5 days, wash, then heavy coat of beef rub and smoke for about 2 hours until around 160f internal. Slice and serve on soft bun with chimichuri or Salsa Criolla.
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