Beef Tongue Pastrami

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stewie-q

Fire Starter
Original poster
Nov 12, 2012
42
13
Dallas (Oak Cliff) Texas
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 


 
I've had Tongue , it taste a lot like Brisket .
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Reminds me of a super tender pot roast when you just simmer/braise it.  Brining and smoking add a whole new element. 
 
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