Here's an interesting cook.

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Smoking Fanatic
Original poster
Jul 25, 2013
San Berdoo CA
Beef tongue!!!

I seasoned with webers Chicago steak seasoning. I know the seasoning will not penetrate the skin but it's a habit. Used a few chunks of hickory and smoked at 275 for about 6 hours. The last 2 I foiled and once the skin can be peeled easily it's done. I checked the temp and it was 195.

Maribel did a salsa. After getting a nice char on the tomatillos and chiles. She added 1/4 onion, 2 garlic cloves, 1/4 bunch of cilantro and 1 tbs salt.

Done and ready to chop once the skin is peeled off.

If you look closely some pieces had a smoke ring

Not a fancy cook and most of you guys won't give beef tongue a try but it's good stuff.

Thanks for stopping by.
Tony and Maribel.
Last edited by a moderator:
Tongue is great, you have some great color on that one. I usually pressure cook mine to get the skin off then smoke it, I will try it with the skin on next time.
Hi there!

I grew up on tongue - my father would scream that only a "stupid fink" wouldn't love such delicious tongue! So this made me smile!

Happy Holidays! Your photos looked absolutely beautiful!

Cheers! - Leah
Tacos de lingua!!  One of my favorites and also my 6 year old's as well. He likes his as a torta, I can eat it any way you slice it. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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