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Was the tongue fully cooked in the pressure cooker, as in, ready to eat? How long and what temps did you have it in the smoker? How did you serve it, sandwichs or ? Interested in doing one myself and just trying to gather info on techniques.TIA
Here's what I use; naturally you can adjust it to your own taste.
35 grams chipotles chiles , dried, about 15
14 ounces diced tomato
6 cloves garlic, rough chop
1 teaspoon salt, finely ground
1/4 cup honey
1/4 cup brown sugar
8 ounces tomato sauce
1/2 teaspoon pepper, fresh ground
8 ounces...
I do boneless leg of lamb to an internal temp of 125° to 130° for rare/med. rare. I like the sound of everything else you have planned. Don't forget to allow for cooking during the rest period. Let us know how it goes.
Have to agree with Moikel and bone it. More options that way; you could stuff and roll and smoke half and smoke or grill the other half flat, or make kababs, etc...