Poor Man's Brisket

Goyo626 · 07-19-2013, 04:54 PM

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 · 07-19-2013, 07:44 PM

You Sir, have a great imagination.

Crazy Harry · 07-19-2013, 08:13 PM

you have that licked

coondogbbq · 07-19-2013, 08:36 PM

Quote:

Originally Posted by Crazy Harry

you have that licked

rigonzal · 07-19-2013, 08:39 PM

Wow!!

silverfinger · 07-19-2013, 08:41 PM

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

ssv3 · 07-19-2013, 09:24 PM

Quote:

Originally Posted by silverfinger

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 · 07-19-2013, 09:31 PM

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 · 07-19-2013, 09:31 PM

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

silverfinger · 07-19-2013, 10:29 PM

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 · 07-19-2013, 11:00 PM

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 · 07-19-2013, 11:16 PM

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 · 07-19-2013, 11:21 PM

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 · 07-19-2013, 11:28 PM

Quote:

Originally Posted by silverfinger

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

MS2SB · 07-19-2013, 11:29 PM

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

07-19-2013, 04:54 PM	#1
Goyo626 Full Fledged Farker Join Date: 02-19-13 Location: West Covina CA	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.

07-19-2013, 07:44 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	You Sir, have a great imagination. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

07-19-2013, 08:13 PM	#3
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	you have that licked __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

07-19-2013, 08:41 PM	#6
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	I love cow tongue. Can't wait to see how your cook comes out! __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

07-19-2013, 09:31 PM	#9
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	Good luck. Tough meat. We cold smoke for flavour then sous vide at 140F for 48 hours. Then it is flavoursome and tender. __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

07-19-2013, 08:39 PM	#5
rigonzal Got rid of the matchlight. Join Date: 09-19-10 Location: West Tx	Wow!!

07-19-2013, 10:29 PM	#10
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	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? __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

07-19-2013, 11:00 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-19-2013, 11:16 PM	#12
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	My Mum boiled ,skinned then Potted them somehow, came out like soft corned beef. Was a fine meal ,but only I would eat them. __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

07-19-2013, 11:21 PM	#13
Goyo626 Full Fledged Farker Join Date: 02-19-13 Location: West Covina CA	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.

07-19-2013, 11:29 PM	#15
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	Next time try tying the thinner piece back to the thicker part? __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space