First of all, Thank you Futurist Optimist!!! Couldn’t have done this without your help.
Thread 'Smoked Beef Heart and Tongue'
https://www.smokingmeatforums.com/threads/smoked-beef-heart-and-tongue.280345/
So, I’ve eaten tongue tacos many a time this is the first time ever cooking with Lengua.
Into a pot of water:
1-stick of celery chopped
1-wedge of onion broken apart
1- clove of garlic chopped
Salt to taste
Mrs. Dash onion and herb seasoning
Pinch of Celery salt
Simmered 90 minutes
Peeled the tongue
-Rubbed with a seasoning I had on hand, a mix of onion powder, garlic powder, chili powder, paprika, dried basil, cumin, salt and pepper.
Into the smoker at 225. Treager Cherry pellets.
-After an hour it looked a little dry so I slathered on a little bit of “Sweet Baby Rays”and turned the smoker up to 235.
-Smoked for another <45 minutes and checked with the probe. In and out like butter.
-Let rest for about 10 minutes and chopped it up for tacos.
Grade: A- to B+ (Successful)
I didn’t get the smoke ring I wanted and the top layer of bark was just a touch tough. I think I’ll add the BBQ Sauce earlier next time to keep it moist. However, IMHO the Lengua was the most tender I’ve ever had. Not chewy at all. The wife enjoyed it and she’s a first timer to Lengua so I’m happy.
Thread 'Smoked Beef Heart and Tongue'
https://www.smokingmeatforums.com/threads/smoked-beef-heart-and-tongue.280345/
So, I’ve eaten tongue tacos many a time this is the first time ever cooking with Lengua.
Into a pot of water:
1-stick of celery chopped
1-wedge of onion broken apart
1- clove of garlic chopped
Salt to taste
Mrs. Dash onion and herb seasoning
Pinch of Celery salt
Simmered 90 minutes
Peeled the tongue
-Rubbed with a seasoning I had on hand, a mix of onion powder, garlic powder, chili powder, paprika, dried basil, cumin, salt and pepper.
Into the smoker at 225. Treager Cherry pellets.
-After an hour it looked a little dry so I slathered on a little bit of “Sweet Baby Rays”and turned the smoker up to 235.
-Smoked for another <45 minutes and checked with the probe. In and out like butter.
-Let rest for about 10 minutes and chopped it up for tacos.
Grade: A- to B+ (Successful)
I didn’t get the smoke ring I wanted and the top layer of bark was just a touch tough. I think I’ll add the BBQ Sauce earlier next time to keep it moist. However, IMHO the Lengua was the most tender I’ve ever had. Not chewy at all. The wife enjoyed it and she’s a first timer to Lengua so I’m happy.
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