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
Notice the thinner part looks very dry.
The thin part was dry and tough as old boots.
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.