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



    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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