Guidance for beef tongue

I would Look up Tony_and_maribel on instagram then shoot him a DM, he cooks beef tongue frequently and it always looks great. He is also on the weber and the BBQ brethen forum.

I still have 2 in the freezer and haven't done anything with them yet. I like your plan. 

I've been doing tongue, both on and off the Egg a couple times a year for sometime.

Here's what I've learned.

If you want smoked tongue, the outside skin, some of which is about as coarse as sand paper, must be removed. Even cooked, it is too tough, and the smoke doesn't penetrate much. Here's a shot of a tip cross section.



It can be cut off uncooked, but it takes a razor. Boiling helps. Doesn't need anything in the water. Pressure cooking for 10 min at 15 psi works best.

Depending on how the tongue was processed, it may need to be cut into several pieces in order to cook evenly. For a whole tongue that includes most of the "root," I do 3 pcs.  Just rub as desired after removing the "hide."

Standard lo-n-slo set up. Because of the size of the portions may be done in 2.5 hrs.



Left to right: The "root," which is much like a roast. Has fat and connective tissue, sometimes some small bones and arteries that can be cut away. The top rear portion. Some lines of connective tissue that need melting, ie, cook to at least 180F. The tip, which is about 50/50 muscle fiber and connective tissue, even;y distributed. Hard to get just right. Not enough, still sort of chewy. To much, noticeably dry.

And finished.



Tends to be very rich. A texture a little like bologna, but possibly very smokey. I rarely eat more than a few slices at a time. Makes good cold sandwiches, your choice condiments. The fattier portions reheat nicely cubed up for appetizers.

Have fun. They used to be really cheap, far less than ground beef. Ones I've seen for the past few years have been above $4/lb.

I've also done bison and pig tongues. The pigs were harder 'cause they were small, hard to trim, and easily over cooked.

You don't have time to brine/soak out but next time she is out of town this works well.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=858697&catid=1

I made tacos a while ago. Turned out well.
http://eggheadforum.com/discussion/1157047/lengua-de-res

I want to try smoking tongue sometime. Yours looks mighty fine, @gdenby !

Beef tongue is one of my greatest childhood memories... Whenever I would get to go to Grandma's for a few days or a week, the folks would meet Grandma halfway, and Grandma would stop on the way back to town at the Co-op Locker Plant and get a tongue. She'd boil it for 4 hours with the spices you mentioned, and we'd have tongue sandwiches on white bread for supper, and lunch the next day. I still do it the same way, haven't tried smoking one. Best sandwich ever