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Unread 07-19-2013, 04:54 PM   #1
Goyo626
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Default Poor Man's Brisket

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.
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Unread 07-19-2013, 07:44 PM   #2
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You Sir, have a great imagination.
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Unread 07-19-2013, 08:13 PM   #3
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you have that licked
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Unread 07-19-2013, 08:36 PM   #4
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Quote:
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you have that licked
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Unread 07-19-2013, 08:39 PM   #5
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Wow!!
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Unread 07-19-2013, 08:41 PM   #6
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I love cow tongue.
Can't wait to see how your cook comes out!
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Unread 07-19-2013, 09:24 PM   #7
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Quote:
Originally Posted by silverfinger View Post
I love cow tongue.
Can't wait to see how your cook comes out!
+1

It's on my to do list as well.
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Unread 07-19-2013, 09:31 PM   #8
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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.
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Unread 07-19-2013, 09:31 PM   #9
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Good luck. Tough meat. We cold smoke for flavour then sous vide at 140F for 48 hours. Then it is flavoursome and tender.
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Unread 07-19-2013, 10:29 PM   #10
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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?
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Unread 07-19-2013, 11:00 PM   #11
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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.
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Unread 07-19-2013, 11:16 PM   #12
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My Mum boiled ,skinned then Potted them somehow, came out like soft corned beef.
Was a fine meal ,but only I would eat them.
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Unread 07-19-2013, 11:21 PM   #13
Goyo626
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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.
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Unread 07-19-2013, 11:28 PM   #14
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Quote:
Originally Posted by silverfinger View Post
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/sh...d.php?t=156910
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Unread 07-19-2013, 11:29 PM   #15
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Next time try tying the thinner piece back to the thicker part?
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