Smoked cow tongue

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Smoked cow tongue

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.

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  • 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

How to

  1. 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.
  2. 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.
  3. Fire up your smoker with a temperature of 140°C (284F) and some smoke wood of your choice.
  4. Place the cow tongue in your smoker and smoke it to a core temperature of 96°C (205F).
  5. 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.
  6. 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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