I seasoned with webers Chicago steak seasoning. I know the seasoning will not penetrate the skin but it's a habit. Used a few chunks of hickory and smoked at 275 for about 6 hours. The last 2 I foiled and once the skin can be peeled easily it's done. I checked the temp and it was 195.
Maribel did a salsa. After getting a nice char on the tomatillos and chiles. She added 1/4 onion, 2 garlic cloves, 1/4 bunch of cilantro and 1 tbs salt.
Done and ready to chop once the skin is peeled off.
If you look closely some pieces had a smoke ring
Not a fancy cook and most of you guys won't give beef tongue a try but it's good stuff.
Thanks for stopping by.
Tony and Maribel.