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Beef Tongue Pastrami

post #1 of 7
Thread Starter 

For my brine:  Kosher Salt, Brown Sugar, Juniper Berries, Thyme, Bay Leaves, Whole Clove & Garlic 

 

Steeping my brine

 

 

My Subject to brine for a week

 

 

For my stock to cook the tongue in

 

 

Ready to simmer for 3.5 hours

 

 

Cooked

 

 

Peeled

 

 

Rubbed & ready for the smoker: 

4 tablespoons fresh coarsely ground black pepper

2 tablespoons coriander powder

1 teaspoon mustard powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

 

 

The magic #

 

 

Hitting it with a mix of apple and oak

 

 

 

Smoked and rested

 

 

Super tender

 

 

Super moist

 

 

Pastrami sammiches 

 

 

 

post #2 of 7

interesting, never heard of using tongue for that.

post #3 of 7
A week? Not too salty? what was the brine strength?
Nice smoke.
post #4 of 7
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

A week? Not too salty? what was the brine strength?
Nice smoke.

Not too salty at all.  
1 gallon water

3/4 cup brown sugar
3/4 cup kosher salt
4 fresh bay leaf
6 sprig thyme
2 cloves garlic
6 crushed juniper berries
 
post #5 of 7
I've had Tongue , it taste a lot like Brisket .biggrin.gif
post #6 of 7
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

I've had Tongue , it taste a lot like Brisket .biggrin.gif

Reminds me of a super tender pot roast when you just simmer/braise it.  Brining and smoking add a whole new element. 

post #7 of 7

Good use of tongue!

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