Let's try something different but delicious.

[tonybel]

Lengua or beef tongue went on the wsm. Used lump and got temps up to 275-300.

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• tonybel
• Jul 28, 2014

No water pan was used.
Seasoned only with salt, pepper, onion and garlic powder. Some wosterchire.

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• tonybel
• Jul 28, 2014

This was smoked for 6 hours.



Plated and ready to eat.

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• tonybel
• Jul 28, 2014

Thanks for looking

Tony and Maribel

 

[atomicsmoke]

Looks very good. Was the tongue boiled/skinned before smocking?

 

[tonybel]

Looks very good. Was the tongue boiled/skinned before smocking?

Smoked for 3 hours then wrapped in apple juice. The skin comes after it's done coking. Peel of or cut off.

 

[atomicsmoke]

I was convinced not much smoke will penetrate de skin. So I always boil/skin then smoke. I will try your approach.

 

[tonybel]

I was convinced not much smoke will penetrate de skin. So I always boil/skin then smoke. I will try your approach.

You won't get a lot of smoke flavor but will get enough.

 

[leah elisheva]

That looks sensational! I was raised on tongue as well, and appreciate what you did here. Gorgeous! Cheers! - Leah

 

[atomicsmoke]

I normally cook it "medium rare" than cold smoke it. Delicious too.