In the stock pot - 8 quarts water
2 heaping tablespoons prepared garlic
3-4 oz. Outlaw dry rub.
Bring to boil, add the tongue, and boil for two hours.
After the two hours - remove, skin and trim the tongue.
As it came out of the stockpot.
Peeled the skin off
Separated the heavy gristle...
Rubbed using John Henry Pecan rub... and onto the WSM.
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
Last edited by BBQ Bandit; 02-09-2013 at 02:31 PM..