or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Let's try something different but delicious.
New Posts  All Forums:Forum Nav:

Let's try something different but delicious.

post #1 of 7
Thread Starter 
Lengua or beef tongue went on the wsm. Used lump and got temps up to 275-300.



No water pan was used.
Seasoned only with salt, pepper, onion and garlic powder. Some wosterchire.



This was smoked for 6 hours.

0AA6EEBC-BFC2-477B-8D1D-4FD93D246708.jpg

Plated and ready to eat.



Thanks for looking

Tony and Maribel
post #2 of 7
Looks very good. Was the tongue boiled/skinned before smocking?
post #3 of 7
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

Looks very good. Was the tongue boiled/skinned before smocking?

Smoked for 3 hours then wrapped in apple juice. The skin comes after it's done coking. Peel of or cut off.
post #4 of 7
I was convinced not much smoke will penetrate de skin. So I always boil/skin then smoke. I will try your approach.
post #5 of 7
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

I was convinced not much smoke will penetrate de skin. So I always boil/skin then smoke. I will try your approach.

You won't get a lot of smoke flavor but will get enough.
post #6 of 7

That looks sensational! I was raised on tongue as well, and appreciate what you did here. Gorgeous! Cheers! - Leah

post #7 of 7
I normally cook it "medium rare" than cold smoke it. Delicious too.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Let's try something different but delicious.