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
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