Tenderizing beef tongue for the smoker?

[Roguejim]

Would it be better to preboil the tongue, peel it, then on to the smoker? Or, peel it raw, on to the smoker until it hits 200F, and then braise it in some liquid until tender?

 

[Fwismoker]

Never cooked it but if it was not tender I would try using a jaccard on it, smoke it and braise it.

 

[Teleking]

Smoke to 150 ish and finish in a pressure cooker for 40 mins much like a pastrami. Taste buds will slide right off.

 

[Roguejim]

Smoke to 150 ish and finish in a pressure cooker for 40 mins much like a pastrami. Taste buds will slide right off.

All the bark/seasoning will slide right off, too.

 

[ShadowDriver]

I ran into the same quandary. I read posts from Tonybel mentioning both methods, and I can see the goodness in both/either.

I wanted to keep the bark and spices on the tongue after it was smoked, and I didn't really want to boil it before putting it in the smoker.

I probably could've beaten the tarnation out of the tongue before trying to skin it... guessing that would've helped a significant amount. Glad I went with the skin - smoke - chop option.

Curious what direction you'll take and what spices you'll use. I'm sure it'll turn out well and delicious.

 

[Roguejim]

I ran into the same quandary. I read posts from Tonybel mentioning both methods, and I can see the goodness in both/either.

I wanted to keep the bark and spices on the tongue after it was smoked, and I didn't really want to boil it before putting it in the smoker.

I probably could've beaten the tarnation out of the tongue before trying to skin it... guessing that would've helped a significant amount. Glad I went with the skin - smoke - chop option.

Curious what direction you'll take and what spices you'll use. I'm sure it'll turn out well and delicious.

You might be interested in these comments by "TNKS", starting at post #19, and on to the next page. He seems to have experience.
http://thehotpepper.com/topic/60556-i-got-your-beef-tongue-right-here-fella-bang/

I could see maybe smoking first, then braising, or even steaming until "almost" tender, then back on to the smoker to finish and crisp up the bark.