Poor Man's Brisket

Goyo626 · Jul 19, 2013

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.

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).

In the pot to get the outer layer off.

Outer layer off and ready to be rubbed

Ill update when they come off.

HeSmellsLikeSmoke · Jul 19, 2013

You Sir, have a great imagination.

Crazy Harry · Jul 19, 2013

you have that licked

coondogbbq · Jul 19, 2013

Crazy Harry said:
you have that licked

:doh:

rigonzal · Jul 19, 2013

Wow!!

silverfinger · Jul 19, 2013

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

ssv3 · Jul 19, 2013

silverfinger said:
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 · Jul 19, 2013

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 · Jul 19, 2013

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

silverfinger · Jul 19, 2013

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 · Jul 20, 2013

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.

Titch · Jul 20, 2013

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 · Jul 20, 2013

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.

ssv3 · Jul 20, 2013

silverfinger said:
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/showthread.php?t=156910

MS2SB · Jul 20, 2013

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

Hawg Father of Seoul · Jul 20, 2013

Bank your coals on one side. Put the lid vent over the coals. Place small piece away from the fire, big piece close to fire. Foil rolled up to finish, thin on top.

Goyo626 · Jul 20, 2013

I had the coals arranged in the snake method. Meat indirect. Thickest part of the meat was closest to the coals.

Murray in N.Z. · Jul 21, 2013

Yummy...
Boil them with a few cloves and bayleaves... skin em then put them in a tapering bowl and press them compact with a plate and a few cans of food. Tip over some of the juice and let them sit overnoght on the fridge. Next day slice em up and serve with salad... doggam awesome tucker.

And over in N.Z. they are not cheap... they have gotten expensive since all immigrants moved in and started eating them...

Muzza in Perth with the under arm bowlers..

BBQ Bandit · Jul 21, 2013

Stepped in a little late.... however here's a few threads on that subject.

A one stop research point of information.
http://www.bbq-brethren.com/forum/showthread.php?t=151661

The resulting cook after the research...
http://www.bbq-brethren.com/forum/showthread.php?t=153442

Tonybel · Jul 23, 2013

La lengua looked good to me...nice smoke ring also.

I smoked one for 6 hours or so in my wsm @ 250.
SSV3 posted the link. keep cooking. my wife will on eat lengua if its smoked.

Poor Man's Brisket

Full Fledged Farker

somebody shut me the fark up.

is One Chatty Farker

Knows what a fatty is.

rigonzal

Guest

Babbling Farker

somebody shut me the fark up.

Full Fledged Farker

is one Smokin' Farker

Babbling Farker

somebody shut me the fark up.

somebody shut me the fark up.

Full Fledged Farker

somebody shut me the fark up.

is Blowin Smoke!

is Blowin Smoke!

Full Fledged Farker

Knows what a fatty is.

Babbling Farker

Babbling Farker

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