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Smoked beef tongue

Discussion in 'Beef' started by smokie bill, Dec 12, 2010.

  1. smokie bill

    smokie bill Fire Starter

       I know this may sound strange to all you guys out there who are into smoking ribs, brisket, hams, pork roasts, etc. (me too), but I'd like to know if anyone has ever smoked a beef tongue.  I have cooked them by boiling in spices & then pressure cooking.  They are delicious.  I read in a cookbook about smoking a tongue & it said to smoke it & then pressure cook it.  Was just wondering if anyone has ever done this & if so, how did you do it......times & temp?

  2. roller

    roller Smoking Guru SMF Premier Member

    You know I was thinking about doing a tongue the other day while buying ribeyes. I have never done one but have eaten many tongue sammies in years past..Looking forward to the info...nice post...thanks
  3. I have no knowledge on the topic at all, but I sure would love to here from someone who does. I would also love to see pics of what you do with it Bill.
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    My dad at his store would bring in beef tongue; whatever didn't sell fresh he'd pickle in ham brine and smoke and sell them smoked.  He would cook up one occasionally; as I remember he would roast it in the oven, peel the outer layer off and slice it and we'd eat it with beer and crackers up at camp; usually during some hotly contested penny pitch tournaments, lol.  I remember it as smokey and a little chewy, but sliced thin it was delicious!  Also served was smoked cheese (carefully put in and removed, put back in, etc so it wouldn't melt through the stockinette) and a local favorite called Croghan Bologna (made in Croghan, NY).
  5. sausage joe

    sausage joe Newbie


    Here is a picture of a tounge I smoked with some cottage hams. I just used the same brine. Came out great
  6. smokie bill

    smokie bill Fire Starter

    Okay, Sausage Joe, just how did you prep & smoke the tongue & how did it turn out?  I'd like to know:

    1.  What was the brine

    2.  How long did you brine it

    3.  Did you skin it before brine or after the smoke

    4.  How long did you smoke it & at what internal temperature did you go to for it to be done

    5.  If you did not skin it, did the smoke penetrate the tongue really good

  7. princess

    princess Smoking Fanatic

    Tongue goes great in summer sausage, IMHO.
  8. tigerregis

    tigerregis Meat Mopper

    Consult the original "Joy of Cooking" for tips. The one that has 'possum, squirrel etc. Good tips on cooking, skinning and curing.
  9. sausage joe

    sausage joe Newbie

    I used a my standard maple brine for 2-3 days. I smoked the meat at 225 for 3-4 hours. The internal temp is really not important since you will be cooking it again but 160 f is a safe bet. I skinned the tounge after cooking . It turned out every bit as good as you can buy in the store.
  10. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now I have eaten tongue like a few of you on sammies back in the dark ages. I have never smoked it or even cooked it but I'm interested in cooking some thou. It sounds pretty easy so maybe I can get the wife to let me buy some. I like to try new things as much as possible.
  11. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Don't say that too loud!

    The Ninja Squirrels that haunt this forum will be on you in a flash! [​IMG]

  12. raptor700

    raptor700 Master of the Pit OTBS Member

     There coming Bear, There coming!!  [​IMG]
  13. tigerregis

    tigerregis Meat Mopper

    She(squirrel) need not worry;I'm not a Bombeck. Haunting me with some of that grub she turns out, well that is a different story.
  14. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    We used to cure and smoke beef tongue back when we ran the meat shop.  Like others here have commented, they make some great sammies. My favorite tongue sammies were made on whole wheat bread with german mustard (hot) slathered on both slices and a thick ol' slice of onion.
  15. tony111

    tony111 Smoke Blower

    I do beef and pig tongue all the time and also the hearts the same way.  Morton sugar cure brine for 2 to 3 days [I inject the tongues because of the thickness] then pressure cooker for 45 to 50 min. Peel the skin then into the smoker for 1 1/2 to 2 hrs. I use hickory apple and sasafrass. I think it takes the smoke flavor better with the skin removed. I have had people eat it that did not know what it was as said it was some of the best roast beef they have ever had . I just grin from ear to ear. Hope this helps you out. 
  16. tony111

    tony111 Smoke Blower

  17. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Tony--That is a great thread!

    The tongue you made looks great!

    If anybody wants a chuckle, go to that post Tony linked above, and read the post "Pops" made on that thread over a year ago.

    I almost laughed myself off my chair!

    Good One Pops!

  18. squirrel

    squirrel Master of the Pit OTBS Member

    OMG Pops! I just went and read that Bear, jeez louise, I laughed so hard I scared my kitties! And if y'all keep talking about cooking the Squirrel, well see Meateaters post about the bone. Kickin' bootie and takin' names. Nuff said!

  19. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That's alright---I'm still laughing about your "X".

    Even Mrs Bear liked that one !

  20. arnie

    arnie Smoking Fanatic

    GOOD ONE! Very well said Pops. It's all in what you call it