Beef Tongue Pastrami

[stewie-q]

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

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• stewie-q
• Aug 5, 2015

Steeping my brine

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• stewie-q
• Aug 5, 2015

My Subject to brine for a week

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• stewie-q
• Aug 5, 2015

For my stock to cook the tongue in

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• stewie-q
• Aug 5, 2015

Ready to simmer for 3.5 hours

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• stewie-q
• Aug 5, 2015

Cooked

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• stewie-q
• Aug 5, 2015

Peeled

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• stewie-q
• Aug 5, 2015

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

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• stewie-q
• Aug 5, 2015

The magic #

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• stewie-q
• Aug 5, 2015

Hitting it with a mix of apple and oak

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• stewie-q
• Aug 5, 2015

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• Aug 5, 2015

Smoked and rested

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• stewie-q
• Aug 5, 2015

Super tender

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• stewie-q
• Aug 5, 2015

Super moist

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• stewie-q
• Aug 5, 2015

Pastrami sammiches 

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• Aug 5, 2015

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• stewie-q
• Aug 5, 2015

 

[hoity toit]

interesting, never heard of using tongue for that.

 

[atomicsmoke]

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

 

[stewie-q]

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

 

[oldschoolbbq]

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

 

[stewie-q]

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

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

 

[dirtsailor2003]

Good use of tongue!