Oddly enough, since we started with the smokers I'd never thought to smoke a tongue! I used to make great tongue in the crockpot though, so low and slow would be an ideal application. I'd give it a brine with bay, peppercorns, garlic and whatever spices you like, not too heavy on the salt though -- just enough to help carry the flavors into the meat.
Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.
180 Brisket -- Sam's Club, Salt Lake City, UT 2014
180 Chicken -- Sam's Club National, Bentonville, AR 2013
Rhythm 'n QUE