Today my first whole Tongue. It was already cured from my butcher, but a bit to salty.
with Hoisin BBQ glace
Happy new year.......
Couldn't help but notice what looks to be a nice looking brisket on the tray under that tongue. It's always good to have a backup plan.
The tongue looks about as thin sliced an any human can cut with a knife. I've yet to try smoking it, but that was only because of my error at the butcher counter. I picked up a tongue, inspected it, and opted for the larger package underneath . . . which turned out to be beef heart, but still delicious. I've smoked that and beef kidneys twice since. The only time I cook such things are when my family is away and my family is away on a cruise ship until Saturday.
How was it? Tasty, chewy, tough, tender? Would you do it again?
It's smokin time.
I don't think it's a brisket I think its his plate setter (heat deflector) in his Big Green Egg but I could be wrong.
@Venture- In my Big Green Egg i use around 250 F and for the meat ( Beef) 118 - 120 F
@redclaymud- is not a brisket under the tongue, it´s a bit dirty plate setter from my Egg The tongue is a perfect muscle meat like a Beef Heart, but is perfect for grilling or Q. The meat was tender, juicy not chewy. Of course, i will try this again, but not already cured, just a fresh one from my butcher. I try something like this, when my family away, because my girlfriend don´t like offals. I think this is everywhere the same thing.
@raptor700- i didn´t have a recipe from my coleslaw, i just bought them
If being wrong was the only thing we had to worry about in life, I would gladly be an over achiever.
I was going to try beef tongue or better, a smoked cabbage today but it's too cold outside for these old bones. As long as I get it all done before the kids get back from their cruise. They encourage me to smoke the strange and unusual when they're away. Hee, hee, if they only knew what I've served them in the past and they loved it.