Do I need to boil it and peel it first or can I smoke it, peel it and then braise it?
Suggestions for the proper wood (probably whatever works well for beef in general) would also be appreciated. I'm thinking hickory, oak and black walnut.
I have a taste for some tongue! :D
thanks,
Suggestions for the proper wood (probably whatever works well for beef in general) would also be appreciated. I'm thinking hickory, oak and black walnut.
I have a taste for some tongue! :D
thanks,
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