how do you smoke a beef tongue?

Discussion in 'General Discussion' started by tc fish bum, Dec 5, 2014.

  1. tc fish bum

    tc fish bum Meat Mopper

    I heard both boil then smoke and smoke then boil. can you smoke then pouch? do I have to braise? has any one done it like the 3-2-1 rib standard just longer. I was hoping to make tacos de lengua with it.
     
  2. welshrarebit

    welshrarebit Master of the Pit

    I did one a while back and straight smoked it for about 8 1/2 hours at 230 degrees. The flavor was good but I didn't like the texture.

    I'm gonna be following this thread so I can learn how the best way is to do this!
     
  3. tc fish bum

    tc fish bum Meat Mopper

    in mexico they boil it till tender, skin it then slice pretty thin- for tacos. I have had it pickled as a kid and it was tough as leather and I didn't like it. ive been wanting to smoke one and still have it as tender as the taco shops make it but have more flav. when you slice it thin texture isn't really an issue. but how to get the best of both worlds??
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Lots of guys have smoked Tongue...See...http://www.smokingmeatforums.com/newsearch?search=smoked+tongue

    Tongue like any heavily used tough muscle benefits best from long moist cooking methods. Whether this is Simmering on the stove, Braising, browning then simmering on the stove, Steaming or low and slow Smoking with time in Foil, all will get the job done equally well. Best bet is to boil the tongue to remove the outer membrane and then smoke it, 4 hours or so at 225° followed by foiling with some flavorful liquid, plain Beer or Broth or add some Ground Chiles, Garlic, Onion, Cumin, etc and let it foil braise in the Oven, 300° until it falls apart....JJ 

    If you have a good sharp knife and some skill with it...

     
    Last edited: Dec 5, 2014
  5. squirrel

    squirrel Master of the Pit OTBS Member

    I wouldn't boil it, I would braise it in beef stock and aromatics on the smoker. Tongue can dry out pretty quickly. I braise a lot of meats on the smoker. The liquid really picks up the smoke. Leaving the skin on while braising doesn't keep it from getting a smoke flavor. It's just easier to pull off after it has cooked. I love beef tongue. One of my most favorite cuts.

     
  6. I boil then skin fallowed by smoke.

    Happy smoken.

    David
     
  7. jewell

    jewell Newbie

    Thanks for the video!
     
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yummo , tongue . There's  one at our local Mkt. I'm gonna watch till it gets reduced and grab that dude... I,to, love tongue .

    I'l try Squirrel's method and save the 'Boiling' (yuk) for Pasta...

    Have fun and try one , they're like a Brisky (in some ways)...[​IMG]
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Bingo David. Then slice and serve on rye bread with swiss and hot mustard... MAYBE a beer or 3. b
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    And we have a winner. I got two tongues on an order coming in tomorrow. That's what I will do. I triedtried before boiled then cold smoked, boiled then hot smoked. Both OK but not what I expected.
     
  11. [​IMG]  We maybe brothers Brian. That is almost word for word what I was thinking.

    Happy smoken.

    David
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    In the heads and tails section I know that Clarissa and Mick both have some good tongue threads.
     
  13. squirrel

    squirrel Master of the Pit OTBS Member

    Yay!!! I will make you this promise... If you braise the tongue in stock and aromatics on the smoker and it is not to your liking, I will send you the price of the tongue in a gift card. My guarantee. Promise.
     
    welshrarebit likes this.
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. Cant beat that.
     
  15. squirrel

    squirrel Master of the Pit OTBS Member

    I guess I should have quoted you on this. See my response above. 
     
  16. Case I hope we are still talking smoking [​IMG].

    MY BAD!

    Happy smoken.

    david
     
  17. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I will braise in water, with aromatics. Want to taste beef tongue and only beef tongue. There is enough beef-iness in tongue....when I boil them (for skinning) I reduce the liquid and save it for gravy.
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Maybe twins?

     
  19. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I bow to the lady pro.  

    [​IMG]
     




  20. [​IMG][​IMG]

    [​IMG]

    Happy smoken.

    David

    PS  [​IMG]  [​IMG]  

    [​IMG]
     

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