Beef Tongue Pastrami

Discussion in 'Beef' started by stewie-q, Aug 5, 2015.

  1. For my brine:   Kosher Salt, Brown Sugar, Juniper Berries, Thyme, Bay Leaves, Whole Clove & Garlic  


    Steeping my brine


    My Subject to brine for a week


    For my stock to cook the tongue in


    Ready to simmer for 3.5 hours


    Cooked


    Peeled


    Rubbed & ready for the smoker: 

    4 tablespoons fresh coarsely ground black pepper

    2 tablespoons coriander powder

    1 teaspoon mustard powder

    1 tablespoon brown sugar

    1 tablespoon paprika

    2 teaspoons garlic powder

    2 teaspoons onion powder


    The magic #


    Hitting it with a mix of apple and oak



    Smoked and rested


    Super tender


    Super moist


    Pastrami sammiches 


     
  2. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    interesting, never heard of using tongue for that.
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    A week? Not too salty? what was the brine strength?
    Nice smoke.
     
  4. Not too salty at all.  
    1 gallon water

    3/4 cup brown sugar

    3/4 cup kosher salt

    4 fresh bay leaf

    6 sprig thyme

    2 cloves garlic

    6 crushed juniper berries
     
    Last edited: Aug 5, 2015
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I've had Tongue , it taste a lot like Brisket .:biggrin:
     
  6. Reminds me of a super tender pot roast when you just simmer/braise it.  Brining and smoking add a whole new element. 
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Good use of tongue!
     

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