A quick recap: My coworker gets a cow every year, and they don't use the ribs or usually the briskets. She offered me the ribs and possibly the briskets, in exchange for me smoking their beef tongue for sandwich meat. I don't really need the beef, but the challenge of cooking something I've never even tasted was enough to make me say yes. (I've only had beef tongue in tacos at a Mexican place.)
So here we are, ready to put it on the smoker. I looked online quite a bit, and took some suggestions from the other thread here. Finally, like always, I just combined what I read and winged the rest.
I decided to forgo the boiling to remove the skin, and instead just used a freshly sharped knife to skin it while it was still cold from the fridge. I did this because it just feels weird for me to boil any kind of meat, let alone boil something I was going to smoke. It wasn't that hard to remove the skin, just took some patience. The skin on the tongue is amazingly tough though, definitely glad to have a sharp knife. Even then it's tough to pierce.
I also didn't have time to make a brine and soak it for several days, so I hope that it still turns out ok.
As promised, pictures