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Smoking my first Beef Tongue

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So I bought a 2.7 lb beef tongue and wanted to cook it for the 4th of July weekend. I'm corning/pickling the tongue as if it was a brisket and was thinking of smoking it with pastrami spices to make tongue pastrami.

Any pointers on smoking a tongue?

I had planned on cooking in liquid to allow the removal of the skin (not sure how long that will take), clean it and then coat in pastrami spices and smoke it for a few hours at 250-275 and then wrap and continue cooking in the smoker or finish it in the oven over steam. Not sure about the best internal temp. Thinking 185-195 or so. Want it to be tender and will cool before slicing to facilitate thin slices for sandwiches.

Suggestions welcomed

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  1. I think you've got it right. Only issue I'd mind is keeping an eye on the temp so you don't overcook it, especially with a smaller-sized tongue.

    Cross-reference to this thread: http://chowhound.chow.com/topics/565371.

    1. When I prepare braised beef tongue, I boil it in water for about 25-30 minutes first. This tightens up the muscle to make it easier to handle and allows me to remove the skin more easily. Some pieces of the skin peel off, but I do end up having to trim off quite a bit of the skin as well - I find a sharp boning/filet type knife works well for this. Regarding the pastrami spices, I would maybe coat it the day before to let the spices penetrate the meat. I'd be careful not to oversmoke the meat. Besides that, I can't comment on the rest of your process since I've always used a moist cooking method. Good luck and let us know how it turns out!