I grilled cow tongue before and I was not impressed with what I had made. After that video, I got a lot of helpful tips from my fans to make a better cooked cow tongue. I had to try it again.
This time I brined and smoked it with a much better result. This recipe is for the more adventurous grillers amongst you.
- Cow tongue
For the brine
- 4 liters of water
- 1 quartered onion
- 4 crushed garlic cloves
- 10 juniper berries
- 2 bay leaves
- 5 sprigs of thyme
- 1/4 cup coarse sea salt
- Start with making the brine by mixing all the ingredients in a non-ferro tray. Submerge the cow tongue and let this sit in the fridge for 2 days.
- After 2 days of brining you pat the cow tongues as dry as possible with some paper towels so they can pick up some smoke.
- Fire up your smoker with a temperature of 140°C (284F) and some smoke wood of your choice.
- Place the cow tongue in your smoker and smoke it to a core temperature of 96°C (205F).
- Thake it out of the smoker when it reached the desired tenderness and the skin can be pulled off the meat. Use a knife to get rid of the difficult parts.
- Slice the tongue against the grain in thin slices to ensure the best tenderness.
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BBQ gear used
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