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-   -   Poor Man's Brisket (http://www.bbq-brethren.com/forum/showthread.php?t=166334)

Goyo626 07-19-2013 04:54 PM

Poor Man's Brisket
 
After weeks of wanting to smoke a beef tongue I finally got me some tongues. Whilst inspecting it I came to realize it looks like a brisket. Ill try to post some pron (if i can figure it out.
http://i1074.photobucket.com/albums/...ps4979aa16.jpg

http://i1074.photobucket.com/albums/...ps1cc6c724.jpg

http://i1074.photobucket.com/albums/...ps069041e3.jpg

Notice the actual tongue is very lean and is like the flat while the thicker part is more like the point notice its much fattier (on the last pic its the top tongue).

http://i1074.photobucket.com/albums/...ps3e5d8f39.jpg

In the pot to get the outer layer off.

http://i1074.photobucket.com/albums/...ps26b1f3de.jpg
Outer layer off and ready to be rubbed
http://i1074.photobucket.com/albums/...ps2ddc357d.jpg

http://i1074.photobucket.com/albums/...ps290c0af4.jpg


Ill update when they come off.

HeSmellsLikeSmoke 07-19-2013 07:44 PM

You Sir, have a great imagination.

Crazy Harry 07-19-2013 08:13 PM

you have that licked

coondogbbq 07-19-2013 08:36 PM

Quote:

Originally Posted by Crazy Harry (Post 2557936)
you have that licked

:doh:

rigonzal 07-19-2013 08:39 PM

Wow!!

silverfinger 07-19-2013 08:41 PM

I love cow tongue.
Can't wait to see how your cook comes out!

ssv3 07-19-2013 09:24 PM

Quote:

Originally Posted by silverfinger (Post 2557969)
I love cow tongue.
Can't wait to see how your cook comes out!

+1

It's on my to do list as well.

Goyo626 07-19-2013 09:31 PM

Hit a bit of a snag the actual tongue part was too lean and too thin it dried out really bad. The thicker part of the tongue was very moist. Next time i will probably seperate and cook each piece seperately.

JohnHB 07-19-2013 09:31 PM

Good luck. Tough meat. We cold smoke for flavour then sous vide at 140F for 48 hours. Then it is flavoursome and tender.

silverfinger 07-19-2013 10:29 PM

It's been 20 years since I had tongue.
Nobody in my family will eat it. My mom used to boil them and then cut off the skin when I was a kid.

I cooked one just like that about 20 years ago.
Everyone freaked out and would not touch it.

Anybody like to share how they cook them?

landarc 07-19-2013 11:00 PM

I have never smokes one, but, I do love it. I boil to skin the tongue, then braise it until tender. I recently had it made sous vide, and it was terrific. Amazing texture, a friend said it was almost like tenderloin. It was sure beefy and tender. I felt it was more like, well, beef tongue.

My mom always made it in what she called Creole sauce, which was a sweet tomato and chile sauce, red bell pepper and tomato based, that was so good.

AussieTitch 07-19-2013 11:16 PM

My Mum boiled ,skinned then Potted them somehow, came out like soft corned beef.
Was a fine meal ,but only I would eat them.

Goyo626 07-19-2013 11:21 PM

I usually just stick it in a pot with water salt onion garlic and let it go on low heat until fork tender, pull the skin and lightly pan fry until edges are crisp.

Anyway I will deem this cook a failure. Heres the final pics

http://i1074.photobucket.com/albums/...psf817e8b2.jpg

Notice the thinner part looks very dry.

http://i1074.photobucket.com/albums/...ps4ee63544.jpg

The thin part was dry and tough as old boots.


http://i1074.photobucket.com/albums/...ps5ff9d835.jpg

As you can see the thicker end looks alot better. It is was way more moist and tender, but not near as tender as it should have been. I think I went wrong by not seperating the two parts of the tongue as well as going by the temp probe. I think it probably needed another couple hours for the thicker portion to become more tender.

ssv3 07-19-2013 11:28 PM

Quote:

Originally Posted by silverfinger (Post 2558101)
It's been 20 years since I had tongue.
Nobody in my family will eat it. My mom used to boil them and then cut off the skin when I was a kid.

I cooked one just like that about 20 years ago.
Everyone freaked out and would not touch it.

Anybody like to share how they cook them?

This is what I plan to do. A la Tonybel

http://www.bbq-brethren.com/forum/sh...d.php?t=156910

MS2SB 07-19-2013 11:29 PM

Next time try tying the thinner piece back to the thicker part?


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