How to Smoke Cows' Tongues

A cow tongue ideal for smoking is shorter than 12 inches and lighter than three pounds.

Smoked cow tongue is tender enough to cut with the side of a fork and has a taste reminiscent of steak. The tongue has little fat so it requires hours to tenderize, first by curing, then by smoking. Cow tongues can be purchased cheaply, relative to other cuts of beef, and tongues of all sizes can be prepared by smoking --- though tongues under three pounds tenderize more quickly and thoroughly and so are considered more desirable than larger ones. Smoked cow tongue can be eaten hot or cold and is frequently served in sandwiches, in tacos, or alone as an appetizer,

Things You'll Need

• Tongue
• Vegetable brush
• Container with tight-fitting lid
• 1 bottle of beer
• Garlic, chopped
• Green onions, chopped
• Bay leaves, sliced into strips
• Salt
• Black pepper
• Cooking oil
• Smoker or barbecue cooker

Instructions

1. Scrub the tongue, using a vegetable brush. Cut holes through the tongue, using a sharp knife. Cut off the top layer of skin at the thickest part of the tongue.

2. Place the tongue in the container. Cover the tongue with water. Mix salt into the water, and rub some of the salt into the tongue. Mix strips of bay leaf into the water, and rub some of the strips into the tongue. Apply a tight-fitting lid to the container and place it in the refrigerator.

3. Soak the tongue in the water, salt and bay leaves overnight in the refrigerator. Change the water and spices twice during that time. Allow the tongue to cure in the refrigerator for as many days as desired --- at the most for two weeks, and at the least for 12 hours. Change the water and spices once a day for the first week, and change the water and spices once every other day after the first week.

4. Place the soaked tongue in a pan. Pour beer over the tongue until the tongue is covered with liquid. Pour water over the tongue to finish covering it with liquid if there isn't enough beer. Sprinkle garlic, onions, salt and pepper on top of the beer and water. Simmer uncovered for 1.5 hours.

5. Remove the tongue from the heat. Trim the tongue's fat and peel off its skin, once the tongue is cool. Season the tongue with a (sugar-free) beef rub, mustard, and oil, if desired.

6. Set the smoker so it will remain below 250 degrees Fahrenheit. Place the tongue in the smoker. Flip the tongue every 30 minutes. Baste or brush the tongue with cooking oil every time you flip it. Allow the tongue to smoke for approximately two hours, more if necessary. Remove the tongue from the smoker when it reaches an internal temperature of 150 degrees Fahrenheit.

7. Remove the tongue from the smoker or cooker. Slice and serve it immediately, or sear it on a grill, slice and serve.

Tips & Warnings

• The more oil used on the tongue, the tenderer the smoked tongue will ultimately be.

References

• Playing with Fire and Smoke: Beef --- Smoked Tongue
• Food Smoking Recipes using Sugar Cure: Smoked Beef Tongue