- Oct 23, 2013
- 169
- 13
I heard both boil then smoke and smoke then boil. can you smoke then pouch? do I have to braise? has any one done it like the 3-2-1 rib standard just longer. I was hoping to make tacos de lengua with it.
how do you smoke a beef tongue?
- Thread starter tc fish bum
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
welshrarebit
Master of the Pit
I did one a while back and straight smoked it for about 8 1/2 hours at 230 degrees. The flavor was good but I didn't like the texture.
I'm gonna be following this thread so I can learn how the best way is to do this!
I'm gonna be following this thread so I can learn how the best way is to do this!
- Oct 23, 2013
- 169
- 13
in mexico they boil it till tender, skin it then slice pretty thin- for tacos. I have had it pickled as a kid and it was tough as leather and I didn't like it. ive been wanting to smoke one and still have it as tender as the taco shops make it but have more flav. when you slice it thin texture isn't really an issue. but how to get the best of both worlds??
- May 12, 2011
- 22,172
- 7,150
Lots of guys have smoked Tongue...See...http://www.smokingmeatforums.com/newsearch?search=smoked+tongue
Tongue like any heavily used tough muscle benefits best from long moist cooking methods. Whether this is Simmering on the stove, Braising, browning then simmering on the stove, Steaming or low and slow Smoking with time in Foil, all will get the job done equally well. Best bet is to boil the tongue to remove the outer membrane and then smoke it, 4 hours or so at 225° followed by foiling with some flavorful liquid, plain Beer or Broth or add some Ground Chiles, Garlic, Onion, Cumin, etc and let it foil braise in the Oven, 300° until it falls apart....JJ
If you have a good sharp knife and some skill with it...
Tongue like any heavily used tough muscle benefits best from long moist cooking methods. Whether this is Simmering on the stove, Braising, browning then simmering on the stove, Steaming or low and slow Smoking with time in Foil, all will get the job done equally well. Best bet is to boil the tongue to remove the outer membrane and then smoke it, 4 hours or so at 225° followed by foiling with some flavorful liquid, plain Beer or Broth or add some Ground Chiles, Garlic, Onion, Cumin, etc and let it foil braise in the Oven, 300° until it falls apart....JJ
If you have a good sharp knife and some skill with it...
Last edited:
I wouldn't boil it, I would braise it in beef stock and aromatics on the smoker. Tongue can dry out pretty quickly. I braise a lot of meats on the smoker. The liquid really picks up the smoke. Leaving the skin on while braising doesn't keep it from getting a smoke flavor. It's just easier to pull off after it has cooked. I love beef tongue. One of my most favorite cuts.
themule69
Epic Pitmaster
Yummo , tongue . There's one at our local Mkt. I'm gonna watch till it gets reduced and grab that dude... I,to, love tongue .
I'l try Squirrel's method and save the 'Boiling' (yuk) for Pasta...
Have fun and try one , they're like a Brisky (in some ways)...
I'l try Squirrel's method and save the 'Boiling' (yuk) for Pasta...
Have fun and try one , they're like a Brisky (in some ways)...
Bingo David. Then slice and serve on rye bread with swiss and hot mustard... MAYBE a beer or 3. b
And we have a winner. I got two tongues on an order coming in tomorrow. That's what I will do. I triedtried before boiled then cold smoked, boiled then hot smoked. Both OK but not what I expected.
themule69
Epic Pitmaster
Happy smoken.
David
In the heads and tails section I know that Clarissa and Mick both have some good tongue threads.
Yay!!! I will make you this promise... If you braise the tongue in stock and aromatics on the smoker and it is not to your liking, I will send you the price of the tongue in a gift card. My guarantee. Promise.
themule69
Epic Pitmaster
I will braise in water, with aromatics. Want to taste beef tongue and only beef tongue. There is enough beef-iness in tongue....when I boil them (for skinning) I reduce the liquid and save it for gravy.
Maybe twins?
We maybe brothers Brian. That is almost word for word what I was thinking.
Happy smoken.
David
themule69
Epic Pitmaster
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Questions for RecTeq owners
- Started by schlotz
- Replies: 64
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 36
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 31
- Field and Stream
