My lengua experiment
I'm doing my experiment cook. Beef tounge. We usually boil with a whole onion, salt, pepper. It takes about 3-4 hours and according to my wife its done until the tounge skin comes off very easy.. I'm going to do this in my smoker and treat it like a brisket. Except I'm not looking for a temp to finish.....here's my little tease. More pictures to follow later regardless of result...
WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , mini wsm