Smoked Beef Tongue - Delli Style

ChefFubar

I've been wanting to try smoking a beef tongue on the egg, and finally bought one to try. Anyone have a method? Rub? Marinade? I have a variety of wood chips on hand - any suggestions?

BlueSmoke

Chef Fubar,[p]So how far along are you?[p]I'm used to boiling tongue first, then peeling it and smoking it.[p]Here's my drill. Prick the tongue with a needle, put it a crockpot and simmer overnight (nyahh - 6 to 8 hours). Remove the tongue, peel off the exterior and any cartilege that remains at the "root".[p]Fire up the cooker and smoke the tongue 1.5 to 2 hours at 225 to 250°, indirect. When the internal reaches 140°, remove and slice thin and slice cross grain.[p]Ken

UnConundrum

Chef Fubar,
I made them years ago... If I get a chance, I'll see if I can find a recipe, but if my memory is correct, I pickled it, like a corned beef before I cooked it....

BluesnBBQ

I don't have any suggestions, but I'm eagerly awaiting the Stump's reply.

ChefFubar

BlueSmoke,
Yeah---I can see the advantage of "pre-cooking", or pickling the tongue first. I jumped the gun and tried egging it directly, and it dried out a bit. I used about a cup of hickory chips, 225 deg dome temperature for four hours (small tongue), and it had a good flavor but dry except for the thicker section. I was surprised that it had almost no smoke flavor. I'll try this again next week, but simmer for a couple of hours before the egg, more wood, and reduce the dome to 200-210.[p]Thanks.